This warm salad really allows each ingredient to shine. Charring the zucchini slices brings out the flavor of a typically mild vegetable, and salty Parmesan plus the almond topping are a must for texture and crunch.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 3 small zucchinis, sliced into 1/4-inch-thick matchsticks
- Kosher salt and freshly ground black pepper
- 1/3 cup sliced almonds
- 2 cloves garlic, minced
- 1/2 Fresno chile, seeded and minced
- 2 teaspoons red wine vinegar
- 1 small bunch fresh mint, roughly chopped
- 1 small bunch fresh parsley, roughly chopped
- 1/4 cup shaved Parmesan (use a peeler)
Instructions
- Heat a large skillet with the olive oil on medium-high heat. Add the zucchini and allow to cook until lightly golden, 2 to 3 minutes. Season with pepper.
- Add the almonds, garlic and Fresno chile and toss to combine. Season with salt. Allow to cook another minute or so.
- Add the red wine vinegar and toss to combine. Place on a platter and garnish with the chopped herbs. Add the shaved Parmesan on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 168 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 6 mg |
| Sodium | 324 mg |
Reviews
Definitely added more flavor to bland vegetable. Quick to make, especially if you have a device to quickly create the match stick slices.
It sounded kinda weird, but let me tell you, it was great! I used jalapeño (because I’m a wuss) The mint and parsley really make it!
I couldn’t wait to make this! Well, I searched everywhere but Ohio doesn’t seem to specialize in Fresno peppers. Used a Hungarian Hot, slightly lower on the Scoville scale. Also used salted pistachios with the almonds. Delicious! Will make this again and again – especially in the summer when parsley, mint, and zucchinis are plentiful!
This was delicious! Skeptical on the addition of mint, but it definitely worked I probably used a little less than a “bunch” of mint and I used a jalapeño instead of a Fresno. I live in the Midwest, have never seen a Fresno in any store. It turned out delicious!
This was very good. It needed a bit more garlic and salt. I think I’ll add a chopped sautéed shallot and chopped pistachios or Marcona almonds next time. Definitely a keeper side dish!
This was a great recipe it turned out perfectly, I’m thinking next time that I may use pistachios instead of the almonds just for their saltiness instead of adding salt. Thank you GZ for sharing.
OMG, I always find it difficult to find a good side dish for various main dishes I serve for dinner parties. This one is GREAT. I can use it for ANY type of meal, Mexican, Italian, Seafood, Asian, etc. It is PERFECT!
The only debate my husband and I have is the size of the zucchini. He likes the longer slices, I cut them in half. I also like chopped salads versus ‘cut it yourself’. YUMM!
The only debate my husband and I have is the size of the zucchini. He likes the longer slices, I cut them in half. I also like chopped salads versus ‘cut it yourself’. YUMM!
This was pretty good
Delicious! Easy to make.
Delicious!! Definitely a serve-immediately recipe.