Zucchini Salad
A refreshing, no-cook salad featuring thinly sliced zucchini tossed with herbs, lemon, and Parmesan - a light yet flavorful summer side dish.
Ingredients
- 3 medium zucchini, thinly sliced (mandoline preferred)
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- ¼ cup grated Parmesan
- 2 tbsp fresh mint or basil, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: 2 tbsp toasted pine nuts
Instructions
- Whisk olive oil, lemon juice, garlic, salt, and pepper.Toss zucchini slices with dressing.Let marinate 10 minutes.Top with Parmesan, herbs, and pine nuts.
Notes
- Substitutions: Use pecorino for stronger flavor
- Storage: Best fresh; keeps 1 day refrigerated
- Tip: Salt zucchini lightly and drain excess liquid if preferred