Zucchini Salad

Name: Zucchini Salad
Total time: 12 min
Yield: 6 servings
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

By Jacques Pepin

Total Time: 12 minutes
Rating: 4(1,971)
Comments: Read comments

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

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Ingredients

Yield:6 servings

2medium zucchini (about 1½ pounds total)
½teaspoon salt
½teaspoon ground black pepper
2tablespoons white wine vinegar
4tablespoons corn or safflower oil

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 400 degrees.
Step 2
Wash the zucchini, trim and discard the ends, and cut crosswise into ¼-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.
Step 3
Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

Ratings

4 out of 5

1,971 user ratings

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Comments

Michael in YVR7 years ago

If you increase the oven temp to 450, preheat the baking sheet in the oven, toss the zucchini slices with a splash or two of oil (enough to just barely coat them), and roast them on a bottom rack, you'll get the same browning (on the bottom side of each slice) as in the photo.

Fredericktibbetts@gmail.com7 years ago

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."

Vivian7 years ago

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.

KTG1 year ago

I always added olive oil before putting in the oven and tonight I decided to switch it up and cook as written. Here is what I learned: Spread them out more than you think to promote browning. Cut thicker than you think to keep from overcooking. They brown with only salt if you do those two things.

Bob S1 year ago

JP can do no wrong as far as I'm concerned so I stuck with his program, right down to finishing with CORN OIL (still can't believe he used it). Okay, so I used aleppo instead of black pepper. Let the zukes come! I'm ready for 'em. JP's ratatouille recipe is another big winner: https://www.kqed.org/w/morefastfoodmyway/episode225.html

Bob S1 year ago

Following up. Just made it a second time. Still like the flavor but it seems to me that there's too much dressing for the amount of zuke. I used less than half of it and I was still left with a puddle.

Pam2 years ago

Great with changes - thinly sliced onions helped, added some thyme (any herbs would help) pumpkin seed oil and EVO and some zatar. Needed more than 7-8 minutes and agree on the 450 degrees

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