View on phone
Charred Zucchini & White Bean Salad
My husband’s aunt gifted us some of her end-of-summer harvest, and this salad felt like the perfect way to put the zucchini to use. It's first charred on a grill pan until it's tender and a little smoky, then tossed while still warm with creamy cannellini beans, plenty of herbs, and a zingy lemon-mustard dressing. Briny capers and pepperoncini add a salty pop, though olives would work just as well. It comes together quickly, works as a side to share, or even as a light meal, and only gets better as it sits. Top with some almonds for crunch only when ready to enjoy.Servings
Total
35 minPrep
10 minCook
25 minFree from
soy
peanut
tree nut
sesame
gluten
Leave a comment
This was a good blend of flavors. I cooked the zucchini in a convection oven and also added some frozen fire roasted corn. I think the dressing could be increased to 1.5x the amount to add more flavor to the overall dish.