Marinated Zucchini Salad with Parmesan and Pepitas

By Cristina Sciarra
August 24, 2015
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Author Notes: I make this salad constantly during the summer: it's crazy easy to pull together, and it pairs well with and/or sauces so many summer favorites: grilled chicken or skirt steak, fish prepared almost any way. It's lovely with goat cheese or mozzarella on toast. I often eat it for lunch, straight from the bowl. Cristina Sciarra

Makes: 4 side portions

  • 1 medium-large (275 grams) zucchini, sliced into wisp-thin coins
  • 1/3 teaspoon kosher salt
  • 1 heaping tablespoon lemon juice
  • 1/4 cup pepitas
  • 1/4 cup thin Parmesan shavings
  • freshly ground black pepper
  • 1/4 cup chopped parsley (optional)
  1. In a medium bowl, toss the zucchini coins with the kosher salt and lemon juice. Let the zucchini sit for 15 minutes, until it slackens. Stir in the pepitas, Parmesan shavings, and a couple cracks of black pepper. (If you have the parsley on hand, add that too.)

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