One of the easiest salads to make is the roasted zucchini salad. It doesn’t take a lot of preparation, and it doesn’t take a lot of cooking either, so it’s perfect for anytime of the week.
Roasted zucchini is used primarily in Italian recipes, but it’s also commonly found in Italian vegetable dishes, like lasagna, and in some of the more casual Asian cuisines as well. The most popular version of this salad is a zesty Italian version that’s rich with seasonings and is dressed with a light herb dressing. Here are some other great ways to eat zucchini in your diet: Roasted zucchini is the ultimate side dish to any meal, especially when you have other ingredients kicking around for a while.
Roasted zucchini is succulent and juicy and just the perfect snack to settle your stomach before your main meal. The great thing about roasted zucchini is that they can be dressed up with different herbs and spices to make them even tastier.
Roasted zucchini is one of my absolute favorite vegetables because of the versatility it offers as a food. My family and friends love it, whether it is served as a salad or added on top of someone’s dinner plate.
Roasted zucchini is a wonderful way to add an exotic flavor to any vegetable salad. The key is to use the best quality of zucchini that you can, since this will determine its nutritional value. Many recipes will tell you to simply roast the zucchini and in reality you must first press it to seal in the juice.
Although the first step in making a delicious vegetable salad is to cut the vegetables, not all recipes are the same. Since people are very used to cooking vegetables at home, they may find it difficult to get the right kind of thickness when cutting the vegetables. So to make sure that your roasted zucchini salad recipe will come out right, here are some easy tips:
ULTIMATE ZUCCHINI SALADCourse: Appetizers & SnacksCuisine: ItalianDifficulty: Easy
This Ultimate Zucchini Salad is so flavorful and healthy, you’ll want to make it all summer long! Seasoned with lemon-parsley dressing, it requires only 5 ingredients!
4 medium zucchini
2 tbsp. olive oil
2 tbsp. lemon juice
2 small garlic cloves finely chopped
2 tbsp. chopped parsley
¼ tsp. salt or to taste
- 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.
Reference : cooktoria.