Zucchini Salad With Bread Crumbs
Published May 13, 2024
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons lemon juice (from 1 large lemon)
2 oil-packed anchovies, chopped
1 tablespoon Dijon mustard
3 tablespoons olive oil
2 zucchini or summer squash, diced into ½-inch pieces
Salt and black pepper
2 tablespoons capers, patted dry
½ cup panko bread crumbs
1 large garlic clove, grated or minced
½ cup grated Parmesan
Nutritional analysis per serving (4 servings)
11 grams carbs; 14 milligrams cholesterol; 217 calories; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 2 grams fiber; 450 milligrams sodium; 10 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium serving bowl, whisk together the lemon juice, anchovies, mustard and 2 tablespoons oil. Add the zucchini, season lightly with salt and pepper, then toss to coat with the dressing. (It will appear quite wet, and that’s OK!) Set aside to marinate; stir occasionally.
- Step 2
In a medium skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the capers and cook until they start to crisp and brown, 2 to 3 minutes, stirring halfway through and lowering the heat to avoid scorching if necessary. Reduce the heat to medium, add the bread crumbs, season lightly with salt and stir often, until the crumbs start to brown, 1 to 2 minutes. Add the garlic and stir continuously, incorporating the garlic into the bread crumbs until they are a deep golden brown, about 1 minute; set aside.
- Step 3
Shower the marinated zucchini with the Parmesan, season with a few grinds of pepper and top with the bread crumbs mixture. Serve immediately.
Private Notes
Comments
Zucchinis vary so much in size, a weight or cut quantity would be greatly appreciated!
Resounding second for this suggestion. I know it's a salad and you can vary the amounts, but it would help to have weights to at least know the original. NYT, please make this shift in all of your recipes.
This was a delicious, easy, quick salad perfect for summer squash season. I followed recipe but didn’t have anchovies so used the note on some white miso and caper juice to sub. We were pairing this for dinner with a veggie focaccia so instead of breadcrumbs I subbed in some chopped nuts (mix of almonds, walnuts, pecans, hazelnuts, cashews) and this was so good! The nice bonus with the nuts is that I didn’t have to worry about the soggy breadcrumbs.
It's zucchini season and this recipe was a fresh and delicious way to use up a large bi-colored zuch. I seeded the thick end before chopping it into the salad. That worked well. I also made one and a half times the crumb topping. Another adaptation that I'll repeat. With lemon juice, Dijon and anchovy, it didn't seem to need and more salt.
This was so unexpected, so easy to make and bursting with flavor. I added a can of roasted chickpeas, 2 ears of raw corn and miso instead of anchovies. This is on summer rotation.
I don't like raw zucchini so I cooked it in a bit of the oil and three anchovies. I set that aside to marinate in a smaller amount of lemon juice and mustard while I made the breadcrumb mixture. I only had capers in oil so I drained them lightly, let them blister for a bit, then added the breadcrumbs, and then the garlic like the recipe. I used medium zucchini so it only made two servings. I will go bigger next time. Same ingredients, slightly different treatment. It was delicious.