Zucchini Salad With Herbs and Parmesan

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READY IN: 5mins
Recipe by zeldaz51

A recipe from the "Seven Fires" Argentinean cookbook, a simple and refreshing combination of flavors. I like to cut the herbs into a chiffonade, but whole small leaves are fine. I prefer to make it with a couple of smaller zucchini. In lieu of the zest, Lemon Confit makes a nice addition to the salad. I serve it as is, without the baguette slices.

Ingredients Nutrition


  1. With a mandoline or sharp knife, slice the zucchini on an angle into long ovals about 1/16 inch thick. Place in a bowl.
  2. Grate the zest of half the lemon over the zucchini and squeeze all the juice over it.
  3. Add the Parmesan to the zucchini. Season carefully with salt and pepper. Toss with the olive oil, basil, and mint.(The zucchini can be refrigerated for up to 3 hours; if you do refrigerate it, don't add the basil and mint until just before you offer it.) Serve with slices of baguette.

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