Zucchini Salad
Show: Boy Meets Grill
Episode: Light and Healthy
Rate This RecipeRead users' reviews (10)
- Recipe categories: Vegetables, Olive, Meat, Fish, Anchovy, Zucchini,
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Total Reviews: 10
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By sussul_10890504
Scottsdale, AZ
on August 24, 2011
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Excellent. The lemon zest makes it great -- I skipped the anchovy paste.
By julia'schild
Laguna Beach, 43
on August 18, 2011
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chef 539529 is right - ingredients even listed in the same order. Only difference is the way the zucchini is cut.
Fail.
By Chef #539529
Montclair, NJ
on August 18, 2011
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This is nearly a direct copy from Gourmet August 2004 Ribboned Zucchini Salad. In school we call this plagiarism since Gourmet is never mentioned.
By jennala
Michigan
on July 20, 2011
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Loved it! Though if you're short on time or ingredients, the grilled zucchini all by itself is fabulous too! Always looking for different recipes for zucchini, since it's summer and it grows like mad!
By snoss
Orangevale, CA
on June 24, 2011
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Based on all the positive reviews, I can't wait to try this recipe. I have lots of fresh zucchini from my garden right now, so I'm looking for new ways to prepare it.
By tabsco1
fountain Valley, CA
on September 01, 2009
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I have made this twice. The second time I got rushed, forgot the onions, and everyone thought it was still great! I am going to do it tonight with cabbage and see what happens. Not sure why the recipe description notes fish as an ingredient. Guess anchiovy paste counts.
By loveladdie_1829049
Long Beach, CA
on June 19, 2009
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Having just received fresh zucchini from a friend I jumped on this recipe. I had tapanade not olives and used butter lettuce, which I had on hand. This is delecious and I'll be making it all summer.
By ntlmkr_4716915
Northglenn, CO
on January 08, 2009
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This was a great salad, I'm going to try it with grill tuna next time. I think the dressing will really flavor the tuna nicely and make it a meal.
By sharlenetucker_...
Provo, UT
on January 25, 2008
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I followed the directions to the tee, with the exception of substituting rice vinegar for the sherry vinegar, which I haven't been able to find, and shaving the zucchini lengthwise with a mandoline as Bobby did on his show.
The flavors of the herbs and salty olives, when combined with the sweet, yet tart dressing was absolutely delicious. A party in your mouth. No more hum-drum salads for me! This recipe is an absolute keeper!
By rscottsm_710602
Mountain View, CA
on February 02, 2007
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I am not a big vegitable person but try hard to find recipes for vegitables that I really like and will eat a lot of. This recipe is GREAT! You have to use the anchovie paste which I was hesitant to use, my wife hates anchovies but didn't know they were in this dish and LOVED it. It's like Bobbie said, it adds a flavor that you can't quite place but that makes the thing happen. Make it already!