Zucchini Salad and Vegetable Panini Recipes

 

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Having fresh herbs on hand at anytime is as simple as planting an indoor herb garden. Check out the article Herbs are Superb to find out how to make your own herb garden with fresh basil, rosemary and more. Adding fresh herbs to a reheated dish is a great way to quickly add extra flavor.

This special salad recipe shows you how to make zucchini and yellow squash ribbons easily with a vegetable peeler. Using veggies instead of pasta in a salad like this adds color and cuts carbs. Because zucchini and yellow squash are quite watery it’s best to toss the ribbons with salt, let sit 10 minutes, then drain before tossing with basil, lemon juice, olive oil, and pepper.

Zucchini Ribbon Salad—By Allison Fishman

Serves 4 as an appetizer or side dish

INGREDIENTS

1 large zucchini
1 large yellow squash
2 teaspoons chopped basil
1/2 lemon, juiced (about 1 teaspoon)
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper

INSTRUCTIONS

1. Using a vegetable peeler, peel the zucchini into long strips (these are the ribbons). Try to get the ribbons as wide and long as possible, discarding the center of the zucchini with the seeds. Repeat with the yellow squash.
2. In a large bowl, combine the zucchini and yellow squash ribbons, basil, lemon juice, olive oil, salt and pepper. Toss well and serve.

  Mediterranean Vegetable Panini—By Allison Fishman

Makes 1 sandwich

This recipe is very versatile. You can use the Zucchini Ribbon Salad as an ingredient or make it without. You can also make the sandwich hot for when you’re at home or cold for when you’re out and about.

Don’t worry if you don’t have a panini grill; all you need is a heavy skillet and a grill pan to make a homemade panini press. Cast iron skillets are the heaviest and provide a nice weight for pressing. If you don’t have a heavy skillet, you can use a large can of tomatoes, beans or another heavy item to weigh it down.

Like the Zucchini Ribbon Salad this recipe uses fresh herbs for enhanced flavor. Rather than buying rosemary oil for this recipe you can make your own by muddling the leaves from one sprig of rosemary with 2 tablespoons of a neutral-flavored oil like vegetable oil. Muddling is a century-old technique where you mash herbs or fruits to bring out their truest flavor.

INGREDIENTS

Panini roll, or a soft-crust 8-inch baguette, sliced in half
1 1/2 teaspoons basil pesto
1/2 cup Zucchini Ribbon Salad (optional, see recipe above)
1 roasted yellow pepper, sliced open, flattened and patted dry
1 roasted red pepper, sliced open, flattened and patted dry
1/2 cup baby arugula
2 ounces fresh goat cheese
2 tablespoons Rosemary Oil (see note above)

INSTRUCTIONS

1. Spread half of the panini roll with pesto. Lay zucchini ribbons on top, followed by the yellow pepper, red pepper and baby arugula.
2. Spread the goat cheese on the other half of the roll and close sandwich.
3. Heat a well-oiled grill pan or skillet to medium heat.
4. Brush panini roll with rosemary oil, and place on grill or skillet, oil side down.
5. If you’re using skillets place the second one on top of the panini, and cook until grill marks are present, about 3 minutes.
6. Brush the other side of the panini roll with the rosemary oil, turn panini over and repeat cooking process. Serve warm.

  Grilled Cauliflower, Zucchini and Yellow Squash Steaks
—By Deborah Fewell

Kick your usual vegetable side dish up a notch by slicing a colorful selection of veggies into thick, well-seasoned steaks.

INGREDIENTS

1 zucchini squash, cut lengthwise into 1”-thick slices
1 yellow squash, cut lengthwise into 1”-thick slices
1 head white cauliflower, cut into steaks
1 head purple cauliflower, cut into steaks
1 head orange cauliflower, cut into steaks
3 tablespoons olive oil
1 1/2 teaspoons pepper
Salt, to taste
3 tablespoons coriander

INSTRUCTIONS

1. Heat a grill over medium heat. Lay vegetables out on a sheet tray, drizzle the olive oil over the vegetables and sprinkle with salt, pepper and coriander. Toss with clean hands.
2. Place vegetables on the grill and cook until tender, approximately 10 minutes. Remove and serve warm.