A Fresh Mediterranean Zucchini & Carrot Salad
Mediterranean Zucchini & Carrot Salad
By Chef Katie Mae
Makes 1–2 servings | Ready in 15 minutes | Stores 5 days in fridge
INGREDIENTS
- ¾ cup water or low-sodium vegetable broth
- 2 carrots, sliced diagonally
- 6 cloves garlic, minced
- 2 zucchinis, sliced diagonally
- ½ lemon juiced
- ¼ cup diced parsley
- ¼ teaspoon ground black pepper, more or less to taste
- ¼ cup roasted pine nuts (optional)
DIRECTIONS
- Add the water and carrots to a non-stick* large skillet or sauté pan over medium heat. Cover and simmer for 5 minutes.
- Most of the liquid should be gone. Stir in the garlic, cover, and dry-sauté for a couple of minutes. Then transfer the carrots and garlic to a mixing bowl.
- Turn the heat to medium-high and lay the zucchini slices flat in the pan, fitting as many pieces as you can in the bottom layer, so they can caramelize and develop more flavor. Cover and let cook for a few minutes. Then use a spatula to gently flip all of the pieces and/or mix them up. It’s to be expected that some of the pieces will be lightly browned and some will not be. Continue to sauté zucchini until it is cooked to your desired tenderness.
- Add the zucchini, lemon juice and parsley to the mixing bowl. Toss so the juice coats all of the veggies. Serve warm or chilled. If you like, sprinkle with pine nuts just before serving.
CHEF'S NOTES
This recipe can be prepared in a stainless steel pan, but when dry-sautéing the zucchini it will stick to the pan more than it would in a non-stick pan. If you’re cooking in any pan that’s not non-stick, I recommend adding the zucchini to the pan with the carrots just a few minutes after they start to stick, and sauté until the zucchini is done. The zucchini consistency will be better if you don’t try to brown the individual pieces.
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