Shaved Zucchini Salad with Pumpkin Seeds Parmesan Cheese.
Are you looking for some new salad ideas to start the year off right?
You don’t have to wait for summer vegetables to make this zucchini salad. There is no reason to wait to make this salad since we can always find fresh zucchini and yellow squash in the market. Of course, if you had it growing in your back yard, then that would be even fresher/better.
Zucchini was developed in Italy in the late 19th century; and is a vegetable that is typically served cooked and has a delicate flavor and requires very little cooking in a little butter or olive oil. On the other hand, you always see zucchini on vegetable platters so it can be used in many dishes; zucchini bread is the best.
What attracted me to this recipe in the first place was the way the zucchini/squash was cut; most recipes you see for zucchini salad has it sliced in circles, shredded or cut into long thin ribbon pieces. I like the bigger slices because you can still tell what the vegetable once was.
I once worked for a catering company in Kansas City and I always remember how they always wanted vegetables, whether they were for a salad or for grilling, cut into large chunks/pieces because they thought it made for a better presentation. I agree.
This recipe came from Silver Oak Winery and they suggest it for a summer salad. I’m saying put with any grilled meat and you will have a great salad in place of your normal green salad you may serve.
If you don’t have roasted pumpkin seeds (I used almonds because that is what I had on hand) try substituting toasted pine nuts. Another idea I had was to use as a side dish for fish or any other protein, why not give it a quick stir-fry and serve it as a warm side dish.
BLAST FROM THE PAST: Pretzel Rolls is a recipe my daughter, Alexis, posted back in 2010. Her rolls look like they are right off the shelf of your local bakery.
I bought a pot of basil from Trader Joe’s which I’m going to try and keep alive inside this winter.
I used my mandolin to cut the zucchini and yellow squash into 1/8″ slices (don’t cut it thinner than that).
Cut the long strips into 1″ pieces.
Toss the zucchini with the shredded basil.
Add in the tomatoes, nuts and salt and pepper to taste.
If you are not in the mood for salad, throw everything except the cheese into a hot skillet, add the dressing and give a quick stir-fry, remove from heat and top with the cheese.
- 8 ounces green zucchini
- 8 ounces yellow zucchini or squash
- 1 c. halved grape tomatoes (I added this)
- 2 tablespoons pumpkin seeds, toasted
- 2 ounces Parmesan cheese, grated
- 2 tablespoons basil leaves, torn
- ½ cup extra virgin olive oil
- Juice from 1 fresh lemon
- 1 teaspoon salt
- Slice the green and yellow zucchini as thin as you can with a knife. Place into a mixing bowl with the pumpkin seeds, Parmesan, basil, olive oil, lemon juice and salt. Mix together well and serve.
- I like the squash cut about 1/16" thick.
- Throw in some halved cherry tomatoes for a red/green/holiday feel.
- If you decide to do this as a hot dish instead of a salad, add some chopped onions pieces (1") to the pan when you stir-fry the squash and tomatoes.
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