This Roasted Zucchini Salad is so tasty and sound, you’ll need to make it again and again! Prepared with lemon-parsley dressing, it requires just 5 fixings!
Don’t you pine for this delectable, new, and fiery Zucchini Salad? This exemplary Italian formula is a staple at my home and I think it’ll turn into your preferred method to appreciate zucchini!
This Zucchini Salad matches well with for all intents and purposes any dish, or you can appreciate it just all alone. I love to eat it with new mozzarella cheddar and a cut of dry bread. There is simply something uncommon about this mix.
Roasted Zucchini Salad
Course: Salads, AppetizersCuisine: ItalianDifficulty: Easy4
servings10
minutes20
minutes30
minutesthis healthy roasted zucchini salad is really easy to make and packed full of colourful vegetable goodness. The perfect side dish, gluten free, grain free and sugar free!
Ingredients
4 medium zucchini
2 tbsp olive oil
2 tbsp lemon juice
2 small garlic cloves finely chopped
2 tbsp. chopped parsley
1/4 tsp salt or to taste
Directions
- Cut the zucchini in half and slice it into thin strips.
- Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, for about 3 minutes on each side, until they get brown marks and soften a little.
- Prepare the dressing by whisking the rest of the ingredients together.
- Pour the dressing over grilled zucchini and mix well. Serve warm or cold.
Notes
- Recipe adapted from Tania Sheff
More like this?
Follow us @cafemedi on Pinterest