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The taste was interesting. I liked the lemony taste, but after the initial few bites, I realized I was not a fan of uncooked zucchini and I would probably not be making this again. I also did not like the fact that they kept telling me to salt it every single step..and the breadcrumbs are crazy out of control in this dish. If you do make it, don’t follow the amount of salt!! and decrease the breadcrumbs.
2 small zucchini, about 1 lb.
kosher salt and pepper
4 T. extra-virgin olive oil
1 small shallot, finely chopped, 2 T.
1 c. fresh breadcrumbs
Zest of 1 lemon, plus juice of 1/2 lemon (about 1 T.)
Using mandoline or vegetable peeler, cut zucchini length-wise into paper-thin ribons. Transfer to a fine-mesh strainer set over bowl. Season zucchini with 1/2 tsp. salt and 1/4 tsp. pepper. Let stand until zucchini softens and releases excess liquid, about 10 minutes.
Meanwhile, heat 1 Tbsp. oil in small nonstick skillet over medium-low heat; add shallot. Season with 1/4 tsp. salt and 1/4 tsp. pepper; cook until light golden brown, 3-5 minutes. Transfer mixture to bowl.
Add breadcrumbs to skillet; return to low heat. Add 1 Tbsp. oil; cook breadcrumbs, stirring often, until toasted to light golden brown, 8-10 minutes. Transfer to bowl; toss with zest, add 1/4 tsp. each salt and pepper.
Add lemon juice to shallot and while whisking, slowly drizzle in 2 Tbsp. oil until thickened; season with salt and pepper.
Transfer drained zucchini to serving plater. Add 1/4 c. breadcrumbs; gently toss to combine. Drizzle dressing evenly over zucchini. Season with 1/4 tsp. salt and 1/8 tsp. pepper; sprinkle remaining breadcrumbs over top.
11 Comments
hmm that looks odd
i wount knock it since i have never tried it. i guess i will make it if we have a spare zucchini around
xoexo
This looks fresh and tasty! You know me, I'd have to add garlic and probably wind up baking it. Lol. I made caponata the week before I sprained my ankle. The first servings were good but after eating it 4 days in a row I put the rest in the freezer. Hope it freezes well
All I kept thinking was "you don't bake it?" but I guess that's why it is a salad.
Yep, I can see why you wouldn't want all those breadcrumbs in there. I bet croutons instead might be better?
It is a nice alternative to use up those gazillion end of summer garden zucchinis, but I'll admit I'm not inclined to try this one.
i too kept thinking i've never tried raw zucchini…i think it's missing something…but not salt…lol 😉
I wonder if it would be nicer if you blanch the zucchini. It sounds good in principal but that really was odd to have so much bread crumbs in it with not a lot to absorb at least half of it. I might try it but blanch the stuff then ice bath it. My family does like the stuff 🙂
You should turn this into a zucchini and cheese (like mac n cheese, but 'zucchinier') =D
Jk — it looks pretty good, I love zucchini in any form. Such a tasty veggie =]
As you were making it, I had the same thoughts – wtf with the salt and pepper – does the author think that's punctuation? LOL. And yeah, who needs all that breading – it's a salad for crying out loud. What would you think about cucumber instead? With the lemon and the onion maybe. That sounds good to me. I'll try that and let you know.
This looked really good although I thought you were gonna bake it then it wouldn`t have been salad it would have been a casserole….lol I love using a box grader and grading zucchini and putting it in a green salad…
Very odd recipe. I've used zucchini in salads for ages, but usually very thinly julienned, and IN a salad, not AS the salad. It's delightful as part of the mix, but I don't see it as the "star." It doesn't have that sort of character.
I'm with you on the salt. Jeez! Salt and taste, then add more IF needed. You don't just keep dumping it in at every step. And yeah, the bread crumbs were total overkill. They literally buried it. (Maybe to soak up some of the excess salt?)
I was reading the comments and I agree I think cucumber would be good instead of zucchini. I am planning on having a lot of zucchini from my garden this year so I will have to try it then. In the meantime I might try it with cucumber!
ORRRRRRRR PEEL IT RITE OVER THE STRAINER