This post goes out to all those gardener friends of mine who I just know will soon, if not already, have tons of delicious zucchini to enjoy. If you are wondering what to make-this post is for you!
I love zucchini. I would probably even call it my favorite vegetable. I just love it in soups, pasta and even raw in salads (although my favorite way to prepare it is sauteed in a little olive oil until brown and crispy-yum!). I came across this salad recipe recently and made a few changes. The result? A new and different salad that is sure to please the palate and the need for new and different zucchini recipes! And….if anyone is looking for a way to get a few zucchini off of their hands, I would be more than happy to take them…
just sayin’!
Zucchini Salad
4 medium zucchini sliced 1/4 inch thick
olive oil for drizzling
1 garlic clove, finely minced
1 tblsp dijon mustard
1 tblsp maple syrup
2 tbslp red wine vinegar
salt
pepper
4 tbslp olive oil
1/2 cup shaved parmesan cheese
1/4 cup pine nuts, toasted
2 tblsp chopped fresh basil
Slice zucchini and place on one layer on a baking sheet. Drizzle with a little olive oil. Roast for 15 minutes at 450 degrees or until cooked through, slightly browned, but still firm and tender. Let cool. Meanwhile, mix next 7 ingredients together and whisk until well blended. Pour over salad until dressed to your preference (I dont use all of the dressing-it refrigerates well for up to 2 weeks. Just let it come to room temperature before serving). Sprinkle salad with parmesan, pine nuts and basil. Serve at room temperature.
Place
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