Marinated Zucchini Salad with Parmesan and Pepitas

By Cristina Sciarra
August 24, 2015
1 Comments


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

Ingredients

  • 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)

Directions

  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.)

More Great Recipes:
Salad|Vegetable|Grill/Barbecue|5 Ingredients or Fewer|Make Ahead|One-Pot Wonders|Serves a Crowd|Summer|Fourth of July|Father's Day|Vegetarian|Gluten-Free

Reviews (1) Questions (0)

1 Comment

Mary E. August 31, 2015
Simple and delicious!