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–+ servings
Bowl of lemon + feta zucchini salad.

One-Bowl Lemon + Feta Zucchini Salad

Course: Main Dish, Salad
Cuisine: American
Season: Bounty (August - October)
Dietary: Egg-Free, Gluten-Free, Vegetarian
Preparation: Fast + Easy
Total Time: 15 minutes
Servings: 2 as a main, 4 as a side
Author: Pam Spettel
An exceptionally flavorful way to enjoy zucchini, this one-bowl wonder is a great transition to autumnal eating.
Print Recipe

Equipment

Ingredients

  • 1 pound yellow and/or green zucchini about 2 medium zucchinis
  • 1 large lemon, zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, grated
  • ΒΌ cup pine nuts, toasted
  • β…“ cup feta, crumbled or in small cubes
  • lots of freshly cracked pepper
  • flaky salt, to taste
  • 1 avocado, cubed or sliced (optional)
  • 2 tablespoons fresh basil, torn into small pieces (optional)

Instructions

  • Slice the zucchinis to about an β…›" thickness directly into a 2-quart serving bowl. (A mandolin really helps here.) Sprinkle the lemon zest and juice and olive oil over the zucchinis. Grate the garlic clove over the top. Give it a good heavy grind of fresh black pepper, and a few generous pinches of salt. Mix together gently but thoroughly with your hands.
  • Add half the toasted pine nuts, feta and fresh basil (if using) and mix again.
  • Arrange the slices in the bowl to look pretty-- seperate them and spread them around a bit. Sprinkle the remaining pine nuts and feta on top. Give everything another good grind of black pepper and another pinch of salt. Top with avocado slices or cubes, if you are using them. Serve. Store leftovers in the fridge for 1-2 days.