Search thousands of recipes reviewed by home cooks like you.

Zucchini and Mushroom Salad with Ricotta Salata

  • Prep

  • Ready In

Au Gourmand

A simple, farmers' market-inspired creation. Try it with the gorgeous yellow zucchinis you see at the farmers' market. While ricotta salata seems to be the perfect choice for this summer dish, you can also use goat or another sheep milk cheese. Who said cooking needs to be hard?

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KymInNM
2
11/8/2010

Simple but tasty! Due to availability, I had to make a couple of subs: parsley and fennel fronds for chervil (according to foodsubs.com), and feta for ricotta salata. I also added a drizzle of olive oil; the salad was very dry otherwise. I'd definitely make this again.