Italian Fried Zucchini Salad
Delicious fried zucchini made into a salad, with Italian-style flavor! Low-carb and gluten-free recipe.
Ingredients
- ¾ pound (340 g) baby or small zucchini between ½ - 1 inch in diameter
- ½ small red onion thinly sliced
- 1/4 cup (40 g) brown or white rice flour
- 3 tablespoons (60 ml) extra-virgin olive oil
- ½ lemon cut into wedges
- Salt
- ¼ cup (33 g) toasted pine nuts or almonds roughly chopped
- ½ cup (15 g) Italian parsley leaves
- 1 2-ounce (50 g) chunk of Parmesan cheese for shaving over the salad
Instructions
- Slice the zucchini into coins about 1/2-inch wide. Put them in a bowl with the onion and toss with the rice flour to coat evenly.
- Heat a 12-inch (preferably non-stick) skillet over medium high heat until hot. Pour in the olive oil and heat until it just begins to shimmer.
- Put the zucchini-onion mixture and lemon slices into the pan, cut side down. They should sizzle right away, otherwise the pan isn't hot enough yet. Season with a generous pinch of salt and cook undisturbed for 2 or 3 minutes, until the zucchini turn dark golden brown on one side.
- Flip the zucchini over, either by shaking the pan or with a wooden spatula, to cook the other side. Add the pine nuts to the pan and sprinkle with a little more salt.
- Remove from the heat and stir in the parsley. Squeeze the juice from the fried lemons over the salad and serve right away topped with shaved cheese.
Nutrition
Serving: 1gCalories: 216kcalCarbohydrates: 14gProtein: 5gFat: 17gSaturated Fat: 2gSodium: 13mgPotassium: 550mgFiber: 3gSugar: 1gVitamin A: 1049IUVitamin C: 47mgCalcium: 38mgIron: 2mg