Zucchini Salad

This dish can be used as a salad, a selection on an antipasti platter, or as a summer side dish that is perfect for outdoor dining.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 120


4 to 6 medium zucchini the freshest you can find
1/4 cup olive oil
2 garlic cloves, peeled and thinly sliced
1 to 2 tablespoons red wine vinegar
1 sea salt & cracked black pepper
1/4 cup chopped fresh herb of choice (i prefer parsley or mint)
1 ounce shaved pecorino cheese

Remove the top and tail of the zucchini and cut in half crosswise.
Next cut each half lengthwise into 6 to 8 segments.
Heat the oil in a frying pan and fry the zucchini in batches until lightly browned on all sides but still tender crisp.
Remove the cooked zucchini and place in a serving dish.
Continue to cook the zucchini in this manner until they are all cooked.
Add the garlic to the frying pan and toss in the oil and cook just until the garlic begins to color.
Add the garlic to the zucchini.
Sprinkle the zucchini with a little red wine vinegar, sea salt, fresh chopped herb of choice, and lots of cracked black pepper.
Gently toss to mix and taste, adding additional vinegar or oil if needed.
Allow to cool to room temperature and serve with the shaved cheese on top.
Source: http://www.italianfoodforever.com/2009/06/zucchini-salad/

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