Zucchini Salad With Bread Crumbs
Published May 14, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons lemon juice (from 1 large lemon)
- 2oil-packed anchovies, chopped
- 1tablespoon Dijon mustard
- 3tablespoons olive oil
- 2zucchini or summer squash, diced into ½-inch pieces
- Salt and black pepper
- 2tablespoons capers, patted dry
- ½cup panko bread crumbs
- 1large garlic clove, grated or minced
- ½cup grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
217 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 10 grams protein; 450 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
Joanna
Zucchinis vary so much in size, a weight or cut quantity would be greatly appreciated!
johanna
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.
Jane
I think these are vegetable recipes, not vegetarian recipes.
Whitney
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.
EC
I veganized this recipe by switching out the anchovies for 1 Tbsp white miso, a dash of tamari, & a dash of caper brine. Turned out great!
janisani
P.S. I used the extra dressing for potato salad, and caper bread crumbs on top. It was really good! also I forgot to mention before that I used finger-sized zucchini sliced in half lengthwise for the zucchini salad.
Theresa
This NYT cooking segment is called The Veggie, not The Vegan. You can leave the anchovies out if you choose.
Bridget From MN
This recipe was better than it sounds. Made it tonight and really loved it. Everything I had in the fridge or the pantry. I made one goof and accidentally added the capers in with the salad dressing ingredients. I can't say that that was a bad thing! One less thing to cook! The garlic breadcrumbs really made the dish!
Wanda
I did not love this. The dressing/marinade and crunchy topping were flavorful, but the texture of the raw zucchini was boring after just a few bites.
Ellen
Too much mustard, but otherwise good. Will make again.
Audrius Vilnensis
Scrumptious. So simple and easy to make, light and summery, but also rich and bursting with flavours at the same time. Absolutely delicious.
Nb
Bit too salty! Needs something else to balance out. Great over a Burrata though.
I Follow Recipes**
This recipe hit two of my favorite flavor elements - briny and umami, while also being light and with the perfect amount of crunch too. I now am assessing what other vegetables I can use in addition to zucchini. So far all I can come up with is cucumber. Anyone else have other ideas?
Cassandra
The bread crumb topping is delicious and a great update to traditional croutons. I am flexible with the proportions and frequently add toasted nuts or seeds. Today I added a large handful of toasted pepitas to the crumb mixture and served it on a chicken Caesar salad.
Carol
Delicious! Zucchini is much better raw than cooked. Since I had cornflake crumbs and not panko, I used that, and extra capers and anchovies, because we like them. And to serve, we added leftover cooked quinoa and called it dinner.
Diana
we cleaned out the fridge and added a portobello, a piece of tomato, scallions, and a few chickpeas. the dressing was amazing, full unami goodness!
Annette
Is there a way to prepare this ahead and refrigerate? (For about 250 servings for a free drive-thru meal for the community).
Coco
Yes! The key is to keep the topping crunchy. So add parmesan and capers directly to dressing, don't need to fry them. Make the breadcrumbs and package in 2 oz cups with lids (cheap and easy to get), and pack one of those with each serving. Bonus - people like the added effort and adding their own topping - it makes it a little fun :)
Joanna
Zucchinis vary so much in size, a weight or cut quantity would be greatly appreciated!
Whitney
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.
Christine
This is an amazing salad for now and summer! The dressing is simply wonderful, I added a handful of finely chopped parsley to the breadcrumbs, Southern France was calling - we just had it for dinner with a glass of rosé. Thank you!
Shifter
Anchovies are not vegetables! These recopies should not include meat! Yes, anchovies are meat.
Jane
I think these are vegetable recipes, not vegetarian recipes.
Theresa
This NYT cooking segment is called The Veggie, not The Vegan. You can leave the anchovies out if you choose.
Chip Natarajan
I agree that the column is not called The Vegan. But anchovies aren’t even vegetarian. I thought that recipes here would at least meet that lower bar. But easy enough to leave out I guess.
Colleen
Super easy and delicious salad. Topped with eggs and served with pita for great summer dinner.
johanna
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.
Bridget From MN
This recipe was better than it sounds. Made it tonight and really loved it. Everything I had in the fridge or the pantry. I made one goof and accidentally added the capers in with the salad dressing ingredients. I can't say that that was a bad thing! One less thing to cook! The garlic breadcrumbs really made the dish!
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