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  • Writer's picturefrench creek kitchen

Zucchini and Parmesan Salad with Roasted Almonds

Makes 1 large salad


1 small lemon

1 clove garlic, minced

1/4 cup olive oil

1 tablespoon chopped mixed herbs (Basil, oregano, parsley, tarragon)

2 small zucchini

1/4 cup roasted whole almonds, chopped

1/4 cup shaved paremsan

salt and pepper

Squeeze the juice of the lemon into a medium bowl. Add the garlic and herbs and whisk together to combine. Slowly drizzle in the olive oil, while continuing to whisk. Season with salt and pepper.

Cut the zucchini into sticks (I used a a mandolin) and place into the bowl with the dressing. Toss the zucchini together with the dressing and taste for seasoning. Add more salt or pepper if necessary. Add the parmesan and almonds, toss together and enjoy.

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