If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.
In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Tripled the recipe for 12 people. No frise at the market so used mostly romaine hearts with some radicchio. Also left out the olives since it was served with a puttanesca. Lots of compliments, all gone by the end of dinner. Don't be discouraged if the dressing tastes strange...once the zucchini is mixed in, it works great. Used plenty of salt and extra lemon zest.
I love this recipe. I use Lemon Flavored EVOO that I get from www.basiksathome.com and I use their Key West Citrus Blend to season it too.
We really liked this zucchini salad. I followed the recipe exactly. I think the quality of olives is probably important to flavor. We'll definitely eat this every summer.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?