Charred Zucchini Salad
Savor the unique flavors of charred zucchini, feta cheese and hazelnuts, served with a tangy cottage cheese and lemon sauce. It's perfect as an appetizer or side dish.
Servings: 4
Equipment
- Food Processor or Blender
- Skillet Large
Ingredients
- 16 Ounces cottage cheese full-fat
- 3 Tablespoons olive oil
- ½ Teaspoon honey
- 1 Clove garlic small, peeled and grated
- 1 Tablespoon lemon zest about 1 small lemon
- 1 ½ Pounds zucchini 3 or 4 medium
- salt and black pepper to taste
- 2 Cups microgreens loosely packed
- ¼ Cup hazelnuts roasted and roughly chopped
- 4 Tablespoons feta cheese crumbled
Optional Garnishes:
- extra-virgin olive oil
- lemon zest
- honey
Instructions
Make the Dressing:
- Puree the cottage cheese in a blender or food processor until very smooth.
- Add 2 tablespoons of olive oil, honey, grated garlic and lemon zest.
- Pulse a few times to combine and then taste and add salt as needed.
Prepare the Zucchini:
- Remove the zucchini stems and slice each in half lengthwise.
- Score the cut side of the zucchini.
- Rub with 1 tablespoon of olive oil and season generously with salt and pepper.
Char the Zucchini:
- Heat a skillet over a medium-high heat and add a teaspoon of olive oil.
- Working in batches if necessary, add the zucchini cut-side down and cook undisturbed for 3 minutes until charred.
- Flip and cook for 1 minute on the second side until tender-crisp.
- Remove from the pan and transfer to a cutting board.
- Cut it into bite-sized pieces.
Assemble the Salad:
- To serve, spread ¼ of the lemon-garlic sauce over a plate.
- Top with ¼ each of the microgreens, charred zucchini, hazelnuts, and feta cheese.
- Garnish with additional lemon zest, olive oil and/or a drizzle of honey if liked. Repeat for 4 servings.
Notes
Maximize zucchini flavor: Scoring the cut side of the zucchini allows it to absorb more seasoning and helps achieve a beautiful char.
Toast the nuts: Toast the hazelnuts lightly in a dry skillet over a medium heat for 2 or 3 minutes to bring out their natural oils and deepen their flavor.
Perfect char technique: Ensure the pan is hot before adding the zucchini and don't move it while charring. This undisturbed cooking time ensures deep, flavorful browning on the surface.
Toast the nuts: Toast the hazelnuts lightly in a dry skillet over a medium heat for 2 or 3 minutes to bring out their natural oils and deepen their flavor.
Perfect char technique: Ensure the pan is hot before adding the zucchini and don't move it while charring. This undisturbed cooking time ensures deep, flavorful browning on the surface.
Nutrition
Calories: 333kcal | Carbohydrates: 13g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 34mg | Sodium: 566mg | Potassium: 642mg | Fiber: 3g | Sugar: 8g | Vitamin A: 599IU | Vitamin C: 34mg | Calcium: 223mg | Iron: 1mg
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