Zucchini-and-Fennel Salad With Pecorino and Mint
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 1¼pounds zucchini
- ½cup torn mint leaves
- 1cup shaved aged pecorino Romano
- 1small head fennel, cored and thinly shaved
- Juice of 1 lemon, plus more as needed
- 2tablespoons extra-virgin olive oil, plus more as needed
- Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
238 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 13 grams protein; 604 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.
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- Step 1
Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
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Cooking Notes
Andrea
Fresh mint is essential to this flavorful salad. I used both green and yellow zucchini and since I only had 1/2 lemon; I needed to use 1/2 of a lime. It was a colorful and refreshing salad that would be nice enough to serve at a party.
Karin
Terrif summer salad - used both green & yellow zucchini and lots of lemon & the lemon zest...thanks
Mike
This is terrific salad. One addition I enjoy is to include pine nuts to it which provides some contrasting texture.
AmLucero
Do not overlook this salad. It is wonderful as written, but also delicious with some minor modifications. Adding pine nuts or pistachios if you want a little crunch, and switching out the cheese to feta, cojita, or ricotta salata would be delicious too.
Lirz
I added a can of white beans and a can of tuna and it made an entire Mediterranean diet meal.
Janet
Made this exactly as written. So good! So easy!
Jane in Maryland
Cool, crunchy and delicious. I only had Parmesan, which was fine. Also threw in fennel fronds. It was incredibly hot yesterday, and this was a lovely antidote for dinner.
Anna B
This is my all time favorite early summer salad. I add the fennel fronds too, and usually make pickles from the stalks. The salad keeps for a few days in the fridge when I make it for just me, but gets demolished immediately when other mouths are involved. Thank you for this simple and beautiful recipe!
Mike
This is terrific salad. One addition I enjoy is to include pine nuts to it which provides some contrasting texture.
Gottlob Frege
Less lemon, more pecorino, perhaps more fennel.
lucy
Lovely recipe -- fresh zucchini is important and thin slices -- use a mandolin, if you can -- it really makes a difference, believe it or not. Great summer side dish.
LauraT
This is a delicious and easy recipe! Fresh flavors of summer! Great light salad to accompany a pasta salad or grilled protein.
Dina B
I didn’t have zucchini so I used an English cucumber instead. Added about a teaspoon of sugar - really brightened the flavors even more and didn’t add any sweetness. Delicious! And so easy!
Katherine
Served at a special dinner out on the deck, made as written except added 1/2 cup kumquat slices. Amazing. Guests devoured it.
Cathy
Delicious. For 2 people I used 1 medium zucchini, just sliced in small rounds, and 1 sliced fennel bulb. I grated about 2 Tablespoons fresh Parmesan because I did not have Pecorino, juice of 1/2 lemon and a splash of olive oil. Wonderful.
LB
Does this salad keep well in the fridge? Can I make it a day or 2 in advance?
Cooking in Kampala
I love this recipe. I vary the quantities depending on what I'm eating it with but it's always great.
marsanyi
Spring: used cucumber, not zucchini. Great.
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