You must be logged in to post a review.
With a clean flavor profile, this little salad goes well with any meats or fish. The lemon zest and juice add sweetness and tartness, while the zucchini brings smoke from its caramelization.
Preheat oven to 425 F.
Meanwhile prep all your ingredients. Line a sheet pan with parchment paper and put the zucchini slices on top of the parchment, spacing them apart evenly (it’s best if no slices are touching otherwise they may stick together). Put the pan in the oven and bake for about 10 minutes, until the bottom of the zucchini is caramelized. Turn each slice over and cook for another 10 minutes or so. Take the tray out of the oven and let the zucchini cool.
When the zucchini is room temperature, add all the ingredients into a bowl and mix well. Season with salt and pepper and serve.
I like to add a little more salt to this salad, about 1/2 teaspoon of Kosher salt. It adds more punch to the otherwise delicate flavors.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!