Roasted Zucchini Salad Recipe

Eat more zucchini with this delicious grilled zucchini salad, if you are used to eating it raw, this way you will see that with a little grilled zucchini you can create a delicious and elegant dish to present as a starter on a special occasion.

Zucchini is delicious in all the dishes in which it is present. It is a vegetable that is composed of more than 90% water, which makes it a perfect food for people with digestive problems. In addition, zucchini is a good source of potassium that we have available throughout the year, although the best ones are those harvested from July to September.

Ingredients to make Roasted Zucchini Salad:

• 4 medium zucchini

• 50 grams of peeled hazelnuts

• 4 tablespoons of olive oil

• 1 teaspoon balsamic vinegar

• 30 grams of basil leaves

• Oregano sprouts

• 100 grams of cured cheese in flakes (optional)

• ½ teaspoon of salt

• Ground black pepper

How to make Roasted Zucchini Salad:

To make our zucchini salad with nuts we start by putting the hazelnuts on a baking tray and toasting them for 10 to 15 minutes in the oven preheated to 180ºC. Let them cool and crush them, making sure that there are large pieces.

On the other hand, we remove the ends of the corvettes and cut them into slices one centimeter thick. Put them in a bowl and sprinkle them with half the olive oil and a pinch of salt and pepper. Let them macerate for at least 15 minutes.

To roast the corvettes, heat a grill over high heat until very hot. Put the slices on the grill and grill on both sides. Next, we place this in a bowl; pour the balsamic vinegar on top, stir and reserve. If you don’t have a grill you can also grill the zucchini.

When the corvettes have cooled, add the rest of the oil, the basil, the oregano sprouts and the hazelnuts, mix gently.

Finally, we serve the roasted corvette salad on a plate and to give it the final touch, we add the slices of cured cheese and a dash of oil on top.