I made this salad a few days ago for the first time, and was a little skeptical because I've never been a huge fan of zucchini, but I have to say this salad was so good! The only recommendation I would make is when slicing the zucchini use a mandolin and leave the zucchini a little more sturdy. I sliced it more ribbon like and it became too thin after cooking it, so don't mind the picture! This is good enough to eat by itself or as a side! I didn't have pine nuts on hand so I substituted it for walnuts, but feel free to use whatever you have on hand!
Ingredients
- 4 mediums zucchini
- 2 TBSP olive oil
- 2 oz. Goat Cheese
- 2 TBSP balsamic vinegar
- 3-4 TBSP chopped walnuts
- Crushed red pepper
- Salt and pepper to taste
Directions
- With a mandolin, slice the zucchini lengthwise into thin strips (a little thicker than 1/16"). Places zucchini slices in a colander and sprinkle with salt, and let sit for about 10 minutes.
- Pat zucchini dry. Heat 2 TBSP olive oil in a large sauce pan and add zucchini. Cook for about 6-8 minutes on medium heat or until slices become a light golden brown. Add crushed red pepper, black pepper and walnuts. Taste for salt and add accordingly.
- Transfer cooked zucchini to a large plate and crumble goat cheese on top, garnish with more walnuts if desired.
- Using the same saucepan, over medium heat add balsamic vinegar. Bring to a boil and then reduce for 2-3 minutes or until the sauce coats the back of a spoon. Drizzle balsamic reduction over zucchini. Enjoy!
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