Zucchini Salad
Salad
Ingredients
2 medium zucchini (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons white wine vinegar
4 tablespoons corn or safflower oil
Description
Suzy Allman for The New York Times
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.
Featured in: The Purposeful Cook; To Usher In Fall, A Rich Harvest From Summer's Last Hurrah.
Vegetarian, Vegan, Dairy Free, Gluten Free, Nut Free, Zucchini Cooked
Directions
Preheat oven to 400 degrees.
Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds.
Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt.
Place in oven for 5 to 7 minutes, until they soften slightly.
Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil.
Serve immediately.
Notes
Variations:
Add some very fine onion slices to the baking sheet. They will be done at the same time as the zucchini. Mix in. Garnish with finely grated Parmeggiana. This will really make the zucchini "sing."
Even easier: Raw fresh zucchini, thinly sliced – don't even bother to roast it. Toss with some roughly chopped arugula, dress with a mixture of salted and peppered yoghurt and tahini -- or just yoghurt –and scatter some toasted almond slices.