Zucchini Salad with Lemon Bresaola. It is the perfect summer recipe, very easy and made with just a few simple steps.
It is a complete and well-balanced dish, with all the nutrients needed to tackle the workday.
It’s very convenient when having guests, as it can be prepared in advance and stored in the fridge until ready to serve.
Pair this salad with a whole wheat roll and it will be a balanced and complete meal.
Do not underestimate the fact that the zucchini salad with lemon bresaola is so light that you can also eat it on a diet, of course with an eye on the amount of dressing used!
Perfect also as an appetizer or for a fresh and light dinner, or to take to work. Perfect as a ready-to-eat dish to take to the beach.
Light and healthy, goodbye to guilt – an excellent balanced meal that requires only a few minutes of cooking, a great solution given the heat these days.
Obviously, in addition to being fresh, the zucchini should be nice and tender.
I often find them at the market, sometimes with their flower still attached, and they are delicious!
Ready to run into the kitchen?
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Fall
- Energy 304.41 (Kcal)
- Carbohydrates 5.00 (g) of which sugars 0.23 (g)
- Proteins 32.33 (g)
- Fat 18.54 (g) of which saturated 6.76 (g)of which unsaturated 3.40 (g)
- Fibers 1.79 (g)
- Sodium 1,832.39 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Zucchini Salad with Lemon Bresaola
- 4 cups zucchini
- 8.8 oz bresaola
- 3.5 oz parmesan
- to taste extra virgin olive oil
- salt
- pepper
- 1 lemon (juice)
Tools
- Grill Pan
- Mandoline
Steps
Wash the zucchinis and slice them thinly lengthwise using a mandoline or a sharp knife.
Heat a grill or a non-stick pan.
Roast the zucchinis on both sides for a few minutes until they are slightly golden and tender. Transfer the grilled zucchinis into a large bowl and let them cool.
Season the zucchinis with a drizzle of extra virgin olive oil, a few drops of lemon juice, and a pinch of salt. Mix gently to flavor.
Arrange the slices of bresaola on a serving plate or on a bed of zucchinis.
Add the parmesan cut into thin shavings.
Complete the salad with another drizzle of raw oil and, if desired, a few more drops of lemon.
Serve immediately, or let it rest a few minutes to better blend the flavors.
Tips
Zucchini Salad with Lemon Bresaola can be stored in the fridge covered with plastic wrap for 1 or 2 days, but the zucchinis will tend to lose their crispness. I recommend adding the bresaola just before serving.
Grilling zucchinis is very easy, but it’s important to know a few little tricks to make them perfect.
The zucchinis should not be sliced too thinly, and they should not be “charred” on the grill.
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