Zucchini salad success story

On NPR’s Fresh Air recently, Terry Gross interviewed two people from the public TV series America’s Test Kitchen. Their answer to “How do I use up summer’s zucchini bounty without heating up the kitchen?” caught my attention.  Their adaptation of a Caprese salad uses raw zucchini instead of tomato and parmesan instead of fresh mozzarella. Refreshing, tasty, and light—just right for summer.

I made this dish for a potluck dinner picnic, and it was gone in a flash with rave reviews.  I allowed the dish to marinate at room temperature for about an hour before serving, which I think enhanced and enriched the flavors.

For those who love spiciness, consider adding a sprinkle of ground chipotle chile before you drizzle the oil.

Zucchini “Caprese” salad

  • zucchini or other summer squash
  • salt
  • pepper
  • slivered fresh basil leaves
  • shredded parmesan
  • extra-virgin olive oil

Slice the squash very thinly with a knife, mandoline, or vegetable peeler. Arrange the slices in one layer on a large, flat serving dish. Sprinkle salt, pepper, basil, and parmesan on top. Drizzle with oil. Repeat the layer if you like.


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