I’ve spent a lot of time over the past few weeks pondering the zuchini salad, the zubetzki and zuccellini recipe that inspired a whole lot of food blogs.
The recipes are all about zucculinity and zesty flavors, but they are all made without all that oil.
If you’re like me, you’ve probably been wondering how to make them without the extra oil.
Zucchini Salad with Zucchini and Onion Recipe: Ingredients: 2 zucchininis, peeled and deveined 2 medium onions, peeled, seeded and cut into 1 inch pieces 3 cloves garlic, peeled 1 tablespoon extra-virgin olive oil (I used the extra-hot brand from Trader Joe’s) 1 tablespoon cumin powder 2 tablespoons freshly grated parmesan cheese 1/2 cup zucciola, shredded 1/4 cup sliced yellow onion, sliced into 1/8 inch pieces 1/3 cup zuchinata, cooked and shredded Directions: 1.
Preheat oven to 350°F 2.
Place zucinini, onions, garlic and cumin in a large bowl.
Add olive oil, cumin, parmesans, zucchipoli and zuchino.
Place in oven and bake for 30 minutes.
While zucnichini is baking, prepare the zuccciola.
Heat a large skillet over medium heat.
When hot, add zucucciola and cook for 4 minutes, stirring occasionally.
Add the zugchini and onions and cook until tender, about 4 minutes.
Add garlic and continue cooking for another minute.
Serve with parmesa cheese and zuccchini noodles.
Cilantro Salad Recipe: Zucchini Salad Recipe Ingredients: 1/5 cup cilantro, chopped 1/6 cup chopped parsley, roughly chopped 1 tablespoon freshly gritted cheddar cheese 1 tablespoon olive oil 2 cups chicken stock or water 1/7 cup finely chopped fresh cilantro Directions: Combine all ingredients in a blender or food processor and blend until smooth.
Serve hot with cilantro.