Zucchini salad with Parmesan and basil

It’s funny how September seems to mark the beginning of fall. It’s not even officially fall, not to mention the weather is often still hot and sunny throughout this month. Yet the second September 1st hits, everyone starts going gaga for fall. Pumpkin spice lattes, pumpkin baked goods, shopping for fall boots and sweaters… it’s all over social media!

Zucchini salad with Parmesan and basil

Meanwhile I’m the weirdo still wearing summer dresses and hanging onto summer produce for dear life. I love pumpkin as much as the next person, but I’ve got all fall and winter to enjoy it. For now I’m still buying late summer produce like tomatoes, eggplant, and zucchini until the crops are done!

Zucchini salad with Parmesan and basil

This zucchini salad with Parmesan and basil is a recreation of a dish I had at a restaurant in London and could not get out of my mind. It was the best zucchini dish I’ve ever had, yet it was surprisingly simple. Which is a good thing because it was easy for me to make at home, and therefore share with you!

Zucchini salad with Parmesan and basil

Zucchini salad with Parmesan and basil
 
Prep time
Total time
 
Thinly sliced zucchini tossed with olive oil, Parmesan cheese, basil, and salt. An easy but flavourful vegetarian side dish! Gluten free, soy free, nut free.
Author:
Yield: 4 servings
Ingredients
  • 1 medium zucchini
  • 1.5 tbsp olive oil
  • ¼ tsp salt + more to taste
  • ¼ cup chopped fresh basil
  • ⅓ cup finely shredded Parmesan cheese
  • Handful of rocket
Instructions
  1. Thinly slice the zucchini with a mandoline. Toss with olive oil and salt, then combine with the basil, Parmesan cheese, and rocket. Add more salt to taste if necessary.
  2. This salad is best if it's left to sit for 15 minutes before serving to let the flavours combine; however it doesn't keep well for more than 4-5 hours because the zucchini goes soggy if left for this long!

Zucchini salad with Parmesan and basil 2

Have you jumped into fall yet, or are you still hanging onto summer?

33 Comments

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33 Responses to Zucchini salad with Parmesan and basil

  1. I’m still in bloody Fall. Scrap that, Autumn.

    This looks so good and simple Chels- How funny is zucchini- you need to find the sweet spot for it (and not the dreaded soggy stage).

  2. I’m with you about summer- hanging on as much as I can! Berries + zucchini > pumpkin any day!! Love love this recipe, Chelsea! I’ve already forwarded your post on to my best who is a zucchini lover! Gorgeous pics too :)!

  3. Love the simplicity of this. Simple, whole food ingredients make for the tastiest food!

  4. As much as I have jumped into fall with pumpkin and apples, I am still clinging on to summer too as I don’t want the cold to get here! This sounds lovely Chelsea, and I am still purchasing zucchini so I can make it :)

  5. This looks so good and simple! I have been eating lots of zoodles but would be nice to try a different zucchini dish

  6. I may be one of those prematurely obsessed with fall BUT I have made a pact to only introduce squash and pumpkin into my life when it is officially here. Do that mean we’re good? ;)

    This looks wonderful! I mean I’m not one of those people blessed with a garden that is still producing excessive quantities of zucchini, but if I was, this is what I would make!

  7. Oh don’t worry, I am still sporting my summer dresses (with tights on the colder days) and eating up all the fresh summer produce I can find. I’m finding the transition hasn’t quite hit Farmer’s markets so apples/pumpkins aren’t perfect to taste yet, but cantaloupes/watermelon/berries/zucchinis are still yummy! This recipe looks so yummy! I never purchase rocket but I could see it going well with arugula also!

  8. Wait is Rocket the same as Arugula lettuce? Whoops! I’ve never heard it called that before. My apologies!! (Silly moment, unless of course, they aren’t the same thing)!

  9. Looks delicious! Dropping by to say hi from Wanda at Bakersbeans!

  10. P

    I think I’ve sort of leaped into fall. I bought a baby pumpkin a few weeks ago. The weather still feels so HOT though!!

    • Chelsea

      The weather has been so weird here – super chilly one day, and then sunny and hot the next! I wish it would make up its mind haha.

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  12. My parents just started weight watchers so we’ve been looking for recipes like this! It looks PERFECT. And as much as I love fall, I’ll take all this summer produce for as long as possible :)

  13. I don’t think I’ve ever eaten zucchini raw, and now I am thoroughly intrigued. Plus you added cheese which elevates this to a godly level in my book. It doesn’t take much for me. Amen to late summer produce. I think I’m repeating myself now. Still worth saying.

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  21. Tom Littledeer

    Hi Chelsea
    Found this neat recipe on Food Bloggers of Canada this AM when trying to cope with too-many, too-large zucchinis. Is that a small left-handed Littledeer Pot Scoop beside the salad?

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