Zucchini and Mushroom Salad with Ricotta Salata1 Reviews
- Prep: 20 min
- Ready In: 20 min
“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?” - by Au Gourmand
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 263 cal
- 12.9 g
- 22.4 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 o..." See moreil; the salad was very dry otherwise. I'd definitely make this again."
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