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5 from 1 vote

Zucchini Salad

An easy and refreshing side full of Italian flavors that can be served room temperature or chilled.
Course Side Dish
Cuisine Italian
Keyword dairy-free, egg-free, italian, nightshade-free, nut-free, side, vegetarian, zucchini
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 125kcal
Author Jenny Ross

Ingredients

  • 3 tablespoons olive oil
  • 3 medium zucchini yellow and/or green, sliced 1/4-inch thick, lengthwise
  • 3 cloves garlic minced
  • 1/2 cup fresh basil minced
  • 2 teaspoons salt
  • 1 teaspoon pepper fresh ground
  • 3 tablespoons red wine vinegar

Instructions

  • Heat oil over medium-high heat in a large sauté pan. When hot, add the zucchini slices in a single layer, working in batches if you have to. Cook for about 2-4 minutes, or until the cooked side is golden brown then flip and cook the second side until browned, another 2-4 minutes. Alternatively, you can coat the slices in oil and broil for 5-10 minutes in the oven until browned.
  • While squash cooks, prepare the marinade: stir together the garlic, basil, salt, pepper, and vinegar in a small bowl.
  • When the squash is cooked, transfer to a deep plate then top with the marinade, ensuring all the squash is evenly coated. Cover and refrigerate for a minimum of 2 hours.

Nutrition

Calories: 125kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 1176mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 1mg