About recipe

This refreshing zucchini salad features thinly sliced zucchini tossed with sunflower seeds, fragrant basil, and sharp pecorino for a light yet flavorful dish. A simple lemon and olive oil dressing enhances the fresh ingredients, making it a perfect spring side or appetizer. Crisp, bright, and satisfying, this salad is an easy way to showcase zucchini at its best!

Ingredients (serves 6)

• 3 tablespoons extra-virgin olive oil
• 1 small shallot, minced (about 2 tablespoons)
• 2 tablespoons capers, chopped, plus 2 teaspoons caper brine
• 1 teaspoon lemon zest, plus 1 tablespoon juice
• 1 garlic clove, minced
• Kosher salt and black pepper
• 3 medium zucchini or summer squash (6 to 7 ounces each)
• ⅓ cup shaved Pecorino-Romano cheese
• ¼ cup fresh basil
• ¼ cup chopped flat-leaf parsley
• ⅓ cup toasted sunflower seeds or slivered almonds

Preparation

1. In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
2. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into ¼-inch-thick slabs, then slice those slabs lengthwise into ¼-inch-thick batons. Add to a large bowl.
3. Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.