Zucchini Salad With Pecorino, Basil and Almonds

By Alexa Weibel

Updated July 23, 2019

  • Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
15 minutes
Rating
5(1,468)
Comments
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Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that’s been slathered with mascarpone or ricotta.

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Ingredients

Yield:4 to 6 servings

  • 3 tablespoons extra-virgin olive oil

  • 1 small shallot, minced (about 2 tablespoons)

  • 2 tablespoons capers, chopped, plus 2 teaspoons caper brine

  • 1 teaspoon lemon zest, plus 1 tablespoon juice

  • 1 garlic clove, minced

  • Kosher salt and black pepper

  • 3 medium zucchini or summer squash (6 to 7 ounces each)

  • ⅓ cup shaved Pecorino-Romano cheese

  • ¼ cup torn fresh basil

  • ¼ cup chopped flat-leaf parsley

  • ⅓ cup roasted salted almonds, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 8 milligrams cholesterol; 155 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 3 grams fiber; 294 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.

  2. Step 2

    Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into ¼-inch-thick slabs, then slice those slabs lengthwise into ¼-inch-thick batons. Add to a large bowl.

  3. Step 3

    Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

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Ratings

5 out of 5
1,468 user ratings
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Comments

Bellaverdi

This is delicious! I prepared as written, and was glad to note holding the almonds to the last. I think as leftovers they would get softish. I’ll package the leftovers, and keep almonds in a separate little container. I served this as a side to the tomato goat cheese tart. Perfect summer meal.

Tracy B

I absolutely love this zucchini salad. I would suggest toasting the slivered almonds. It gives a great smoky taste that is so good with the pecorino cheese!

Claire

OMG this was good! My new go to for summer zucchini! That dressing is to die for - not that it needed any more umami, but it might happily accept some anchovy in there too. Thank you!

SK19118

Not a hit - for some reason this recipe did not go over well in my veggie-forward, zucchini loving house. Not sure why as I agree this is a fine preparation for zucchini and the dressing was nice. Oh well.

Gabriella

This was delish! I really loved the addition of the capers. Definitely a keeper!

Gabriella

This was delish! I especially like the capers. Will use the dressing on salad,too.

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