![]() Pair it with one of these pasta recipes for a simple, delicious dinner: It’s also fantastic with pasta (bonus points if the noodles are homemade!). Serve it with your favorite protein, a simple Caprese sandwich, or homemade pizza. This zucchini salad is a wonderful summer side dish. Amanda recommends using Meyer lemon juice here, but I substituted regular lemon juice, and it came out great.Īssemble the salad on a platter, and season it with salt and pepper to taste!įind the complete recipe with measurements below. Lemon vinaigrette – Drizzle it over the zucchini ribbons for bright, zesty flavor.Crumbled feta cheese or goat cheese would also be delicious. Make this recipe vegan by using vegan Parmesan or dollops of creamy vegan pesto in its place. ![]() Parmesan cheese – For rich, umami flavor.Parsley or tarragon would be great here too. I use both, and I also add mint leaves for extra fresh flavor. ![]() Fresh herbs – Amanda recommends fresh basil or chives.Pine nuts – For crunch! Toast them before adding them to the salad to bring out their rich, nutty flavor.For a brighter variation, use a mix of shaved zucchini and yellow squash. ![]() Use a sharp knife, vegetable peeler, or mandoline to slice them vertically into long, thin strips. They tend to be seedy and watery, while smaller zucchini are tender and delicate.
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