Zucchini Salad with Pecorino, Basil and Almonds

I've been looking for a use for the leftover pesto from my last recipe. After a bit of brainstorming, this idea for a warm pasta salad popped into my head. The dish came together in the time it took to boil pasta. And paired with a simply grilled steak, it made for a deliciously bright, summery dinner.

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

Anyone ever grow a Zucchini plant in their garden? They sometimes have a tendency to produce a boatload of food, and as such this is a tasty way to use up those Zucchini's. It's more filling and taste better than a salad with a traditional lettuce base.

I used a zucchini salad that I found in a deli as a reference and altered it to suit my taste while adding volume with the arugula.Make sure to properly drain the water from the zucchini so that it doesn't become soggy. The saltiness differs from cheese to cheese so test the flavor and adjust the amount of salt according to your preference. Recipe by Cookie shiasu

I made some chilled Chinese noodles, but I had no cucumber so I added zucchini instead. I noticed that the zucchini had a noodle-like texture. It was tasty too, so I tried making a dish in which it was the main ingredient.Slice the zucchini into vertical strips like noodles.If you leave them to soak in salt water, it will add a bit of saltiness and improve their texture. It will also rid the zucchini of its distinctive taste. Recipe by Yoikonomaki

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

A delicious, very refreshing, and easy pasta salad with tuna and zucchini that will pleasantly surprise you. Good luck @Eirinaki 😊🙏🏻 to the pepper team.

Had some cooked beetroot and zucchini to use up.

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 came up with this recipe when I was living in Canada. The cucumbers sold there were a bit different from Japanese cucumbers, so I started adding other vegetables instead. I add a tiny bit of Canadian maple syrup as a secret ingredient.If you add a small amount of capers, the flavor will really come together. (You can omit them if you like though.) Just a little drizzle of maple syrup (or honey) also makes a difference. It has a much ricer flavor than sugar. For 4 servings. Recipe by Usshi

I like this squash. Most of the recipes here, they use as a substitute of noodles. But this crunchy squash reminds me of a daikon radish. So I tried salad instead of pasta dish. It's not bad. I hope you enjoy it.

I adapted a recipe given to me and it worked out well .