If your neighbor just dropped off a grocery bag full of zucchini, then this recipe is for you because it calls for 1 medium zucchini per serving. In this recipe, the zucchini gets salted and drained to draw out its moisture, which causes it to shrink significantly. Drawing out the zucchini’s moisture also ensures that this salad doesn’t become a watery mess, like so many other raw zucchini salads I’ve tried.
- 4 medium zucchini, washed and dried
- 3/4 cups Lemon Caper Dressing
- 1/2 cup shaved Parmesan (about a 3 oz. block of Parmesan if you are shaving it yourself with a vegetable peeler)
- 3/4 cup sliced, pitted Castelvetrano olives
- 1/4 cup pine nuts
- Kosher salt
- black pepper, freshly ground
Using a mandolin slicer, on the thinnest setting, shave zucchini into oval shaped slices and place in a large colander. Toss zucchini with 2 tsp Kosher salt, making sure to separate zucchini slices with your hands and rub salt lightly into slices. Try to coat as much of the zucchini surface area as possible with the salt. Set colander into a large bowl. Let zucchini drain for about an hour.
Meanwhile, add pine nuts to a small skillet, and toast over medium heat, shaking pan frequently so that all sides of the pine nuts toast evenly. Remove pan from heat when the pine nuts are light brown and fragrant, as they can burn quickly. As soon as you remove them from the heat, pour the pine nuts out of skillet into a heat safe bowl.
Once zucchini have drained for an hour, pat them dry lightly with a few paper towels and place in a large bowl. Add dressing, pine nuts, and olives to bowl, and toss to combine. Add shaved Parmesan to bowl, and toss gently to combine. Plate salad and top with more Parmesan, if desired.