Charred Zucchini Salad Recipe

Name: Charred Zucchini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.5 ounces diced lardo (see note above); 1/4 cup plus 2 tsp. extra-virgin olive oil, divided; 1/4 cup champagne vinegar; 2 tablespoons finely diced celery; 6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided; 1 teaspoon brown sugar; 1 teaspoon chopped preserved lemon; 3/4 teaspoon kosher salt, divided; 3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.); 12 fresh oregano leaves; 12 fresh parsley leaves; 2 teaspoons thinly sliced fresh chives; 1 teaspoon fresh thyme leaves; 1/4 teaspoon freshly ground black pepper; 1/4 ounce Parmesan cheese, shaved

Servings: persons

3.5 ounces diced lardo (see note above)
1/4 cup plus 2 tsp. extra-virgin olive oil, divided
1/4 cup champagne vinegar
2 tablespoons finely diced celery
6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided
1 teaspoon brown sugar
1 teaspoon chopped preserved lemon
3/4 teaspoon kosher salt, divided
3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.)
12 fresh oregano leaves
12 fresh parsley leaves
2 teaspoons thinly sliced fresh chives
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/4 ounce Parmesan cheese, shaved

1
Combine lardo and 1/4 cup olive oil in a medium skillet over medium-low heat. Cook until fat is melted and any meat bits are crisp and brown, about 10 minutes. Add vinegar, celery, 6 chiles, sugar, and lemon. Stir in 1/2 teaspoon salt. Reserve 6 tablespoons vinaigrette (store remaining vinaigrette refrigerated in an airtight container up to 2 weeks).
2
Heat 1 teaspoon oil in a large skillet over high heat until shimmering. Add half of zucchini; cook, without stirring, 4 minutes or until zucchini is charred. Toss gently; cook 30 more seconds. Transfer to a large bowl. Repeat with remaining oil and zucchini.
3
Reheat reserved 6 tablespoons vinaigrette over medium heat; pour over zucchini. Add oregano, next 4 ingredients (through pepper), and remaining 1/4 teaspoon salt; toss. Transfer to a serving dish; top with Parmesan and remaining 1 1/2 tablespoons chopped chiles.

1064

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3.5 ounces diced lardo (see note above), 1/4 cup plus 2 tsp. extra-virgin olive oil, divided, 1/4 cup champagne vinegar, 2 tablespoons finely diced celery, and more.

Yes, Charred Zucchini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Charred Zucchini Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions