Simple Warm Zucchini Salad

Simple Warm Zucchini Salad

This is a really simple and delicious salad featuring lightly sauteed zucchini, carrot and onions, flavored with various seasonings. It’s a VERY flexible and forgiving recipe, so it can easily be tailored to your preferences or to what you have readily available. It can very easily be increased if you’re feeding a larger family or guests. Give it a try and let me know how you like it! The video below is a demonstration of my making the salad. The written recipe is below that. Enjoy!

I hope this helps!

Simple Warm Zucchini Salad
Makes about 3 Servings

1 Tbsp extra virgin olive oil
1 Tbsp finely diced onion (or more if desired)
1 medium zucchini
About 1/3 cup shredded carrot
(about 1/2 of a medium carrot, shredded with a carrot peeler)
8 grape tomatoes, cut in half
¼ tsp dried dill weed, or to taste*
Salt and pepper to taste
1 Tbsp fresh lemon juice**

Wash and cut off both ends of the zucchini, but do not peel it. If you have a spiralizer, make noodles from the zucchini. Make 2 or 3 rough cuts in the pile of zucchini noodles to make the pieces shorter. If you do not have a spiralizer, simply cut the zucchini into bite-size pieces. Set aside.

Peel the carrot. Then continue peeling into it to get very thin, short shreds of carrot. Do this until you get about 1/3 cup of shredded carrots. More can be used, if desired. Set aside.

Heat a skillet over medium heat. Add the oil and allow it to heat briefly. Add the onion, and sauté it for about a minute and a half, until it starts to become translucent. Next add the carrot and zucchini to the skillet. Sauté while stirring, for about 1 minute until the vegetables are warmed but still crisp. Do not overcook them! Remove from heat and add in the tomatoes, dill weed and salt and pepper to taste. Stir to combine. Drizzle with fresh lemon juice and stir to combine. Taste and adjust flavorings if needed. Serve immediately.

* The following options could be substituted for the dill weed, if preferred: basil, or a combination of basil plus parsley, or basil plus oregano

** If preferred, you could use about 2 teaspoons of your favorite vinegar in place of the lemon juice

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