This warm salad really allows each ingredient to shine. Charring the zucchini slices brings out the flavor of a typically mild vegetable, and salty Parmesan plus the almond topping are a must for texture and crunch.

Geoffrey Zakarian's Warm Zucchini Salad with Almonds Beauty, as seen on The Kitchen, Season 36.

Warm Zucchini Salad with Almonds

olive oil

zucchinis,

salt and black pepper

almonds

garlic,

Fresno chile, seeded and minced

red wine vinegar

mint,

parsley,

Parmesan (use a peeler)

Heat a large skillet with the olive oil on medium-high heat. Add the zucchini and allow to cook until lightly golden, 2 to 3 minutes. Season with pepper.

Add the almonds, garlic and Fresno chile and toss to combine. Season with salt. Allow to cook another minute or so.

Add the red wine vinegar and toss to combine. Place on a platter and garnish with the chopped herbs. Add the shaved Parmesan on top.

I decided to make this recipe with the tuna and potatoes for dinner. Wow! I didn’t have fresh parsley or Parmesan so I had to substitute dried parsley and Asiago Cheese, but it still came out amazing. I made it inside on my gas stove so would love to try it on our grill next time. It is a WINNER! Thank you Geoffrey, you gave us an incredible side dish!! I always love to watch you cook so it was nice that I could make one of your recipes!!!

Definitely added more flavor to bland vegetable. Quick to make, especially if you have a device to quickly create the match stick slices.

It sounded kinda weird, but let me tell you, it was great!  I used jalapeño (because I'm a wuss) The mint and parsley really make it!

I couldn't wait to make this! Well, I searched everywhere but Ohio doesn't seem to specialize in Fresno peppers. Used a Hungarian Hot, slightly lower on the Scoville scale. Also used salted pistachios with the almonds. Delicious! Will make this again and again - especially in the summer when parsley, mint, and zucchinis are plentiful!

This was delicious!  Skeptical on the addition of mint, but it definitely worked   I probably used a little less than a “bunch” of mint and I used a jalapeño instead of a Fresno. I live in the Midwest, have never seen a Fresno in any store. It turned out delicious!

This was very good. It needed a bit more garlic and salt. I think I’ll add a chopped sautéed shallot and chopped pistachios or Marcona almonds next time. Definitely a keeper side dish!

This was a great recipe it turned out perfectly, I’m thinking next time that I may use pistachios instead of the almonds just for their saltiness instead of adding salt. Thank you GZ for sharing. 

OMG, I always find it difficult to find a good side dish for various main dishes I serve for dinner parties.  This one is GREAT.  I can use it for ANY type of meal, Mexican, Italian, Seafood, Asian, etc. It is PERFECT!<br />The only debate my husband and I have is the size of the zucchini.  He likes the longer slices, I cut them in half.  I also like chopped salads versus 'cut it yourself'. YUMM!

Excellent, easy side dish or salad.  Definitely a keeper.

warm zucchini salad with almonds

Cook Time: 25 minutes

Total: 25 minutes

Servings: 4

Author : Geoffrey Zakarian

Ingredients

Instructions

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