ZUCCHINI SALAD WITH MINT and capers with lemon, quick recipe with raw or cooked zucchini great to accompany meat or fish, simple and delicious zucchini carpaccio.
Delicious zucchini salad with mint and capers, simple and quick with raw zucchini but you can also cook them if you prefer, enhanced by a splash of lemon juice they are delicious.
The recipe for zucchini salad with mint and capers is perfect if you’re looking for a quick light dish that is prepared in 10 minutes, great for both lunch and dinner or to take to the beach.
Delicious, also great if you add other ingredients such as potatoes, with green beans and shrimp, or cooked.
Join me in the kitchen today for zucchini salad with mint and capers!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 14 oz zucchini
- 0.7 oz mint
- 1 lemon juice
- 2 tbsp salt-packed capers
Steps
Wash the zucchini well and remove the ends, then slice them thinly with a peeler and place them in a baking dish, you can also slice them into rounds or use a wide-hole grater.
Add the mint leaves and capers, then oil and the juice of a lemon, salt to taste and mix a bit, obviously you can boil the zucchini for a few minutes if you prefer.
Bon appétit
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A very versatile vegetable, zucchini can be eaten both raw and cooked, perfect with the addition of other ingredients you have in the fridge like carrots, cherry tomatoes, or roasted peppers, fennel or arugula, avocado, lettuce.
You can season them with either lemon or vinegar, let them marinate in salt or eat them without a drop of oil as I often do, great for diet.
