Recipe by Au Gourmand
"A simple, farmers' market-inspired creation. Try it with the gorgeous yellow zucchinis you see at the farmers' market. While ricotta salata seems to be the perfect choice for this summer dish, you can also use goat or another sheep milk cheese. Who said cooking needs to be hard?"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow zucchini, sliced into long, thin strips
crimini mushrooms, cleaned and trimmed
fresh chervil, chopped
ricotta salata cheese, coarsely grated
salt and black pepper to taste
Simple but tasty! Due to availability, I had to make a couple of subs: parsley and fennel fronds for chervil (according to foodsubs.com), and feta for ricotta salata. I also added a drizzle of olive oil; the salad was very dry otherwise. I'd definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Mushroom Salad with Ricotta Salata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a simple roasted zucchini casserole.
Make a simple bruschetta with ricotta and sautéed mushrooms.
Pan-seared salmon with mushrooms, potatoes, and a cherry tomato relish.