Zucchini, Parmesan and Pine Nut Salad


  • 3 green zucchinis
  • 3 yellow zucchinis
  • 3 white zucchinis
  • 3 tablespoons olive oil
  • 1 clove of garlic
  • 1 bunch of basil
  • 300 g cherry tomatoes
  • 50 g of toasted pine nuts
  • 50 g of parmesan shavings
  • the juice and zest of 1 organic lemon


  1. Preheat the oven to 200°C (gas mark 6-7).

  2. Wash the zucchini, cut them in half then into slices of about 3 mm.

  3. Place half of them on a baking sheet, drizzle with 2 tbsp of olive oil, add the unpeeled garlic clove, salt and pepper and bake for 20 minutes, turning halfway through cooking. Leave to cool.

  4. In a salad bowl, carefully mix the raw zucchini, basil leaves, halved cherry tomatoes and cooled roasted zucchini. Then add the pine nuts and parmesan.

  5. Make the sauce by mixing the remaining olive oil, the crushed cooked garlic clove, the lemon juice and zest. Enjoy chilled.

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