Simple Zucchini Salad

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Summer = zucchini. How many different ways can I use this amazing veg without a full scale kitchen rebellion? How about this 1993 Jacque Pepin recipe from the NY Times? Delish.

1 medium zucchini
Salt, a few grinds
Freshly ground pepper, a few grinds
1 tablespoon white wine vinegar
2 tablespoons sunflower oil

Preheat the oven to 400. Line a baking tray with parchment.

Slice the zucchini into thin rounds, about the same size, and arrange on the baking sheet in one layer. Cook for 7 to 10 minutes until softening slightly, or longer depending on your preferred level of softness.

Whisk together the oil and vinegar and grind some pepper into the mix.

Take the zucchinis out of the oven and pour the dressing over the top. Enjoy immediately!

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