Zucchini Salad

Zucchini Salad

OK, this zucchini salad is now officially my favorite way to enjoy zucchini (close second is these baked zucchini fries). Who knew that raw zucchini can taste so good? But when seasoned with olive oil, lemon juice and spices and left to soften a little, it’s an amazing, simple, fresh-tasting dish. The perfect summer side dish!

Zucchini Salad
 
Prep and Cool time
Total time
 
Author:
Recipe type: Sides
Yield: 2 servings
Ingredients
  • 1 lb. firm zucchini, unpeeled (2 large zucchinis)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan
Instructions
  1. Trim zucchinis' ends and slice into ¼-inch slices. Place in a large, nonreactive bowl.
  2. Add the olive oil, lemon juice, garlic and red pepper flakes. Mix gently but thoroughly. Allow to stand 1 hour at room temperature.
  3. Stir in the salt, pepper and Parmesan. Serve.
Nutrition Per Serving
Calories: 124; Fat: 8g; Carbohydrates: 10g; Sugar: 4g; Sodium: 382mg; Fiber: 3g; Protein: 4g

Zucchini Salad

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