Zucchini and Mushroom Salad with Ricotta Salata

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Au Gourmand 1

"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?"
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20 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.


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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 o...

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