Zucchini salad – the recipe for a simple and light summer side dish
ingredients
Extra virgin olive oil
L’Zucchini salad it’s a outline Simple and light, ideal for summer and to accompany second courses based on meat, fish or dairy products. To prepare it, you can use raw courgettes, choosing them very fresh and tender, possibly with the flower still attached, or cooked and recently blanched: the important thing is that they do not lose their characteristic crunch.
Zucchini are typical vegetables of the summer season, rich in water, vitamins and mineral salts, excellent for preparing nutritious and low-calorie dishes. In our recipe we cut them into thin slices with mandolin and marinate them with extra virgin olive oil, garlic, basil and mint, so that the dish is even fresher and more fragrant.
For the preparation of this recipe it is important to use zucchini very fresh, better if it is with the flower, since they are sweeter and crunchy. You can also add a little lemon zest and complete the salad with a little toasted pine nuts.
This aromatic garnish is also excellent enriched with other ingredients, such as cherry tomatoes, Taggiasca olives, tuna steaks in oil and cold boiled potatoes: in this way you will obtain a single dish rich and satisfying
Find out how to make a zucchini salad by following the step-by-step procedure and tips. Also try the steamed and grilled zucchini.
How to prepare zucchini salad
Wash zucchini and place on a cutting board. 1.
Cut zucchini at both ends 2.
Use a potato peeler and start cutting the zucchini. 3.
make thin strips 4.
Put them in a bowl 5.
Pour the oil into a small bowl. 6.
Chop the herbs and garlic. 7.
Add them to the oil. 8.
season with salt 9.
Perfume with a pepper grind and mix 10.
Spread the dressing over the zucchini eleven and let rest for an hour.
add the zucchini 12.
Bring to the table and serve 13.
You can cut raw zucchini to Juliana: after having grated them, they are left to macerate for half an hour in lemon juice and then seasoned with a marinade of extra virgin olive oil, salt, pepper and aromatic herbs.
You can enrich your zucchini salad with Cherry tomatoes fresh or dry and with flakes of parmesan or fresh pecorino. For an extra kick, you can add a pinch of fresh or dried chili.
If you don’t want to eat the zucchini raw, you can make a salad boiled zucchini: cut the zucchini into wedges or slices, then blanch them in boiling salted water for a few minutes, leaving them al dente. Drain, let cool, then season to taste.
Zucchini salad can be kept in the fridge for 2 dayscovered with plastic wrap or in an airtight container.
