If you have them in your garden, no doubt, you are looking for ways to use the prolific zucchini and this is certainly a good way to get rid of a good quantity.
While this recipe only uses four, it is easy to make double or triple the amount, if feeding a crowd or to have leftovers for lunches for a couple of days. Ring the changes by topping with different dressings – I think the Tomato & Balsamic Dressing I used a few weeks ago on my Steak, Potato & Tomato Salad would also be great on this salad.
Fried Zucchini & Potato Salad with Basil Dressing
When entertaining, divide the salad between two or three bowls and top each with a different dressing. Or place the undressed salad in a large bowl and serve bowls of dressings on the side.
Easy ways to offer a variety of flavours with minimal effort – just what you need for summer entertaining.
500g new potatoes, scrubbed
4 medium zucchini
sea salt and black pepper
1 tbsp olive oil
2 tbsp lemon juice
BASIL & MINT DRESSING
¼ cup basil leaves
good sprig mint
3-4 tbsp olive oil
1 Place potatoes in a saucepan of cold water, cover and place over a high heat. Bring to the boil, remove lid, add salt to taste and simmer for 10 minutes or until just cooked. Drain and set aside to cool slightly.
2 Meanwhile prepare zucchini, trim ends from zucchini, then cut lengthwise into quarters, then crosswise into 5 mm cubes. Place zucchini in a bowl, season with a couple of good grinds of salt and set aside for 20-30 minutes. Drain.
3 Heat a large frying pan over a medium-high heat, add a good drizzle of oil and swirl to coat base of pan, add zucchini, spread out in a single layer and cook, tossing occasionally, until brown. Transfer to a bowl.
4 Cut potatoes in cubes about the same size as the zucchini. Heat frying pan over a medium-high heat, add another good drizzle of oil and swirl to coat base of pan, add potatoes and cook, tossing occasionally, until brown. Transfer to bowl with zucchini.
5 Meanwhile make dressing, place basil and mint leaves, lemon juice and about half the oil in a small processor and process, adding more oil as required to form a dressing.
6 Pour dressing over zucchini and potatoes and toss to combine. Season with salt and black pepper, if necessary. Serve warm or at room temperature.
Happy cooking and eating.
Recipe by Rachel Blackmore
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