Zucchini Salad Recipe
Easy and a good way to have zucchini without turning on the stove!
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipezazz.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- 3 tablespoons oil (original recipe called for olive oil but we used safflower oil)
- 1 tablespoon dried shallot flakes (or 2 tablespoons fresh shallot, minced)
- 2 tablespoons capers
- caper brine (original recipe called for a few teaspoons but I only had about 1/4 teaspoon in my jar)
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- salt
- pepper
- 18 to 20 ounces squash (3 zucchini or summer squash or use both -- we only used zucchini -- you should have about 18 -20 ounces of the squash)
- 1/3 cup Pecorino-Romano cheese (or Parmesan, shaved)
- 1/4 cup oregano (fresh, or basil, torn or chopped)
- 1/4 cup parsley, chopped
- 1/3 cup almond nuts (roasted and silvered, we used them as they came out of the bag)
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