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Zucchini and Hazelnut Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $$
Gatheredtable
adapted from Plenty by Yotam Ottolenghi

Ingredients

  • 1/3 cup shelled hazelnuts
  • 4 cups chopped zucchini
  • 4 tablespoon extra virgin olive oil
  • sea salt and black pepper, to taste
  • 1 teaspoon balsamic vinegar
  • 1 cup fresh basil leaves
  • 3 ounces parmesan, broken up or sliced

Directions

Prep: 1. Preheat oven to 300. 2. Scatter hazelnuts over baking sheet and roast for 12-15 min. 3. Let cool before chopping roughly or crushing with side of a large knife. 4. Place pan on medium-high heat. 5. Meanwhile, trim ends of zucchini and cut into slices. Place in bowl and toss with 2 tablespoons of olive oil, salt and pepper. Make: 1. Sear zucchini slices in pan for about 2 min on each side. 2. Transfer to bowl, pour over balsamic vinegar, toss and set aside. 3. When zucchini is cooled, add remaining olive oil, basil and hazelnuts. Mix and transfer to plate. 4. Dress with parmesan.

Goes great with these recipes

Baked Salmon with Herbs and Lemon
Easy Linguine with Scallops and Brown Butter
Classic Beef Meatballs
Roasted Cod with Hazelnuts
Pork Chops with Grilled Nectarines
Everyday Roast Chicken

The ultimate meal planner

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