Low carb

I love zucchini, and among all the recipes I've come up with, this is my favorite.It's a simple, but delicious dish that brings out the best qualities of the zucchini.Serving the zucchini in full length looks nice and festive.Eat the zucchini in full length! And with the skin on!Enjoy the simple taste of zucchini.When you need a festive dish, this will help dress up the table when having guests.Although it may look unappetizing, the tenderness, and the bulk of the full-length shape enhance the refreshing delight of the zucchini. For 1 zucchini's worth. Recipe by Tomomikicchin

This is a recipe for fried eggplant salad with vegetables, originally from Georgia. I added zucchini for extra flavor and a personal touch. I learned this method from my mother-in-law; it's different from the traditional eggplant salad that uses tahini. This version doesn't include tahini, and I think the added vegetables give it a better taste. I hope you enjoy it as much as I do.

This zucchini salad by Alexa Weibel makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.#GlobalApron #raw #vegetarian

10 minutes, 4 people. This is a great side to add with steak and ribs.

Looking for done good healthy things I ran across somewhere, wrote it down, and it is good. Years later I thought I would share.

Raw zucchini and quinoa salad.Inspired by zoodles (but it does not require spiralizer).➤ Video: https://youtu.be/pIbJy20e4Oc➤ Properties/keywords:- Health: gluten-free (#glutenfree), lactose-free, dairy-free, salt-free, no added sugar, soy-free, low in calories, protein high (healthy and balanced diet).- Difficulty/time: easy, quick and cheap recipe (15 minutes) Family-friendly recipe, to cook with kids, and for students.- Style: healthy recipe, vegetarian, plant-based (including meat-free, and #vegan), bio, homemade- Cooking tools: raw, no-cook- Meal time: lunch (light meal), dinner (main/warm meal)- Dish type: main dish, side dish, salad- Main ingredient(s): vegetables, legumes

The marinated zucchini and tomato salad that I bought from the department store contained delicious chunks of fried green and yellow zucchini, fried potatoes in their skins, and cherry tomatoes with a sweet fried onion dressing. It tasted so good! But it is kind of expensive, so I tried making it at home instead.Salt the vegetables as they're cooking.You could save time by cooking the onion, zucchini and potato together in one large frying pan. 26 cm should be a good size.Please make sure to chill the salad and let the flavours combine well.If you add yellow bell peppers, the color scheme will look just right. Try adding eggplant or shimeji mushrooms too. Recipe by moj

I love raw zucchini, and I especially like eating it sliced into long slices like this.Serve when zucchini are in season.Slice the zucchini into large, long strips as you'll be able to taste the texture and aroma. It's a summery choregi salad. Recipe by Tomomikicchin

Best eaten cold.

I just lately started a raw food life, so I'm trying some stuff... This actually came out pretty damn good. ;)