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Lilly’s Table

 
 

© Lillys-Table.com Photo of Zucchini Marinated Salad
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Zucchini Marinated Salad

from Zucchini Marinated Salad and Zucchini Soup, the Week of July 31, 2016.
View the previous recipe for this meal.

Zucchini slices dance in an olive oil-vinaigrette until their cells give way and they suck up the flavor. Tossed with cherry tomato halves, kalamatas, and topped with long strips of Romano or Parmigiano cheese the salad is complete.

Ingredients

  • 1 zucchini
  • 2 tablespoons olive oil, extra virgin
  • 1 teaspoon red wine vinegar, or white wine vinegar
  • 1 tomato, or about 1 cup chopped or cherry tomatoes
  • ¼ cup kalamata olives, pitted and roughly chopped
  • 4 sprigs fresh basil, roughly chopped or cut into strips
  • 1 teaspoon sea salt, to taste
  • 1 pinch black pepper, to taste or red chili pepper flakes
  • 2 ounces parmesan cheese, in strips or 1/4 cup pine nuts toasted instead (for vegan)

Serving Size: 2 People



 

Preparation Instructions

Thinly slice the zucchini into rounds. Toss with the olive oil and vinegar. Allow to sit for a few minutes as you prepare the remaining ingredients.

Toss the marinated zucchini with the chopped tomatoes, olives, and basil. Season with salt and pepper to taste.

Top with the Parmesan or Romano strips, if using, or the toasted pine nuts.

Pour on an extra drizzle of olive oil or pinch of salt, if desired.