I saw this recipe some time ago and promised myself to make it, well what can I say… amazing! Zucchinis are never missing at home and I wanted to try something different from the usual side dish, and it won everyone over.
It’s a perfect side dish and you can prepare it all year round, but it’s very appreciated in summer. Great to accompany your main courses of both meat and fish, but it also goes very well with bruschetta, a flatbread, or a sandwich paired with ham or bresaola.
But let’s get to the preparation. I used an air fryer, but you can also grill the zucchinis in a pan or with a cast iron grill.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 zucchinis
- 0.35 oz salt-packed capers
- 0.7 oz pine nuts
- 0.7 oz raisins
- 1.75 oz pitted Taggiasca olives
- 2 tbsps white wine vinegar
- 4 sun-dried tomatoes in oil
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- as needed parsley
Tools
- 1 Air Fryer
- 1 Knife
- 1 Bowl
- 1 Cutting Board
Steps
I grilled 3 zucchinis cut into slices and lightly oiled, cooked with Grill program at 464 °F for 10 minutes.
Meanwhile
I toasted 0.7 oz of pine nuts for 1 minute, always at 464 °F
On a cutting board, I roughly chopped the toasted pine nuts. I minced the capers, which I had previously desalinated, and the raisins, which I had rehydrated in a glass with warm water, and then chopped them again with a knife. I cut the zucchinis into chunks and put everything together in a bowl with a good drizzle of extra virgin olive oil.
I added 1.75 oz of Taggiasca olives, 2 tablespoons of white wine vinegar, 4 sun-dried tomatoes cut into chunks, chopped parsley, and a bit of pepper.
I mixed everything well and served
Here’s the zucchini salad on a slightly toasted slice of bread
You can replace the salt-packed capers with those in vinegar, in this case you can avoid adding vinegar to the salad or adjust according to your tastes
