Fried Zucchini and Pecorino Salad

4 servings

25 minutes

Fried zucchini and pecorino salad is an exquisite dish of Italian cuisine, where the simplicity of ingredients combines with deep flavor. The lightness of zucchini, fried to a golden crust, is harmoniously complemented by the spiciness of garlic and the freshness of parsley. A splash of red wine vinegar adds a slight tang that highlights the sweet taste of the vegetables. The finishing touch is thin shavings of pecorino that add richness and a salty note. This salad is perfect as an appetizer or light main course, and its refreshing taste makes it a wonderful addition to a summer dinner or picnic. It not only pleases the eye but also immerses you in the atmosphere of a warm Mediterranean evening where enjoying food becomes an art.

Energy value per serving

• Calories: 224.9
• Proteins: 9.1g
• Fats: 15.9g
• Carbohydrates: 15.6g

Ingredients

• Zucchini: 6 pc
• Olive oil: 0.3 glass
• Garlic: 2 clove
• Red wine vinegar: 2 tbsp
• Sea salt: to taste
• Freshly ground black pepper: to taste
• Chopped parsley: 0.3 glass
• Pecorino cheese: 30 g

Cooking steps

1. Cut off the top and bottom of the zucchini and slice them in half lengthwise. Then cut each half into thin, long pieces.

   Required ingredients:

   • Zucchini: 6 pieces

2. Heat olive oil in a pan and fry the zucchini until golden brown but slightly crispy inside. Transfer to a serving bowl.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Zucchini: 6 pieces

3. Add thinly sliced garlic and sauté until golden. Transfer to the zucchini.

   Required ingredients:

   • Garlic: 2 cloves

4. Lightly sprinkle with vinegar, season with salt and pepper, and sprinkle with parsley. Gently mix and cool to room temperature. Before serving, sprinkle with cheese shavings.

   Required ingredients:

   • Red wine vinegar: 2 tablespoons
   • Sea salt:  to taste
   • Freshly ground black pepper:  to taste
   • Chopped parsley: 0.3 glass
   • Pecorino cheese: 30 g