Warm Zucchini Salad

Roasted zucchinis in a salad are an excellent summer side dish that pairs particularly well with grilled fish and meat dishes. You can also spice up the salad with the addition of toasted pine nuts and crumbled feta cheese, and you can chill it before serving.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Small pumpkins

  • 250 g Small pumpkins

  • 4 spoon Oil, olive

  • pieces Parsley, fresh

  • 1 handful Mint

  • 3 pods Garlic, fresh

  • 2 spoons Vinegar, red wine

  • pieces Salt, table

Steps

  1. Clean the zucchinis, wash them, and dry them. Slice them into rings, about one centimeter thick. Rinse the herbs under running water if necessary, dry them, and chop them. Peel the garlic and chop it as finely as possible.

  2. Place a larger pan on the stove and lightly grease it with olive oil, then quickly fry the zucchinis in two batches (just enough to lightly brown them on both sides).

  3. While the zucchinis are frying, prepare the dressing in a bowl using the herbs, garlic, the remaining olive oil, and vinegar.

  4. Transfer the fried zucchinis to a bowl. Season them with salt and pepper and pour the prepared dressing over them. Gently mix everything together so that the zucchinis are evenly seasoned. Serve the salad immediately, or you can chill it before serving if desired.

Nutrition Information (Per 100g)

  • Calories: 84.54 kcal
  • Fat: 6.72 g
    • Saturated Fat: 0.84 g
  • Carbohydrates: 3.7 g
    • Sugars: 0 g
  • Protein: 1.85 g
  • Fiber: 0.67 g