Chris' Recipes

Bon Appetite!

Fresh Zucchini Salad

Written By: Chris - Sep• 02•14

Young Zucchini is tender and sweet.  I love to eat it grilled or sauteed slightly.  It has a mild flavor that takes on just about any other flavor, but the mini one’s aren’t always available.  I was thrilled when I came across a two pound bag of mixed mini zucchini’s at Costco and decided to recreate a salad based on memory that we had at a recent wine dinner out.  I created my version out of ingredients that I had on hand.  It is very simple and quite delicious!

Bill and I both love zucchini and it’s good for you too.  It contains fiber, which helps in digestion, avoids constipation problems and can help keep a person from overeating.  It contains vitamins C, A, and folate, which are powerful antioxidants that fight cancer and the copper found in zucchini is an anti-inflammatory agent that help in combating inflammatory disorders.  I’ve read that the benefit for men is that zucchini helps prevent prostate gland problems that lead to urination and possible sexual function complications.  (EEK!)  It also contains magnesium which helps lower blood pressure and aids in preventing heart attacks and strokes.  This isn’t only good for Bill, but for all of us who enjoyed this dish!  You could stick with one type of zucchini if that’s all you have, but I was preparing it for a group, so wanted to use the entire bag.

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Ingredients: 

Zucchini, thinly sliced
Extra Virgin Olive Oil
Extra Virgin Olive Oil, Lemon
Extra Virgin Olive Oil, Lime
Parmesan Cheese, grated
Pine Nuts, dry toasted (about 1 Cup)
Capers, drained (about 1/3 Cup)
Salt & Pepper, to taste
Fresh Herbs; Basil, Mint & Parsley, chopped fine

This salad is very easy.  You can make as little or much of these ingredients as you like.

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If you don’t have lemon and/or lime infused olive oil, I would add fresh juice and rind.  Wash and remove the ends of the zucchini and slice very thin using a mandolin.  Toast the pine nuts tossing frequently just until browned.

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Chop the fresh herbs and combine with about a half to two thirds a cup of oil.  Season with pepper.

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Spoon out the capers with a slotted spoon and pine nuts and add them to the oil.  Toss each of the varieties in the oil mixture and separate, leaving some behind so all can be equally distributed.  Taste oil and possibly season with salt.

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Start layering the coated zucchini in layers and grate Parmesan cheese between the layers

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Continue layers until all of the squash has been used up.

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Top with layer of freshly grated Parmesan and serve chilled.

Enjoy!
Cheers!
~Chris

 

 

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2 Comments

  1. […] saute with butter, soy sauce, sesame oil and sesame seeds for a side dish.  I also made a side zucchini salad and simple mashed […]

  2. […] enjoyed my side seasonal zucchini salad and Bill paired this meal with a 2011 Pine Ridge Le Petit Clos Chardonnay from the Stags Leap […]

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