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Close up of zucchini tomato salad placed on a wooden board lined with parchment paper.

Roasted Zucchini and Tomato Salad

I find myself turning to this roasted zucchini and tomato salad time and again! The zucchini roasts to perfection, bringing out its natural sweetness, while the fresh tomatoes add a burst of juiciness.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 8
Author: Shilpa

Ingredients

Instructions

Prepare the zucchini:

  • Preheat the oven to 450℉. Place baking paper on a baking tray.
  • Wash the zucchini and cut them lengthwise in half. Make cris-cross over them using a sharp knife (see step-by-step image). Now, cut each long piece of zucchini into half. You must get eight pieces of zucchini.
  • Heat a deep frying pan with olive oil. Put the zucchini. Add the salted butter and fry for 6-7 minutes or until golden brown. If you use unsalted butter, add a pinch of salt to the pan.
  • Put the courgettes in the baking tray. Place them in the oven to finish baking for 8-10 minutes or until soft. Note: Zucchini should not be too soft. They should have a slight crunch.

Prepare the tomato mixture:

  • Cut the cherry tomatoes. Place them in a mixing bowl and add the onion, garlic, parsley, oregano, a little olive oil (½ teaspoon), balsamic vinegar, and salt to taste. Refrigerate until the zucchini is baked.

Serve:

  • Put the prepared zucchini on a serving plate or board. Grate the cheese on top and add the tomato mixture. Sprinkle with additional parsley.

Notes

  • When roasting the zucchini, make sure not to overcrowd the baking tray. This ensures they roast evenly and become golden and tender without becoming soggy.
  • If you use unsalted butter, add a pinch of salt when frying the zucchini.
  • If Pecorino Romano isn’t your favorite, swap it for Parmesan or even creamy goat cheese for a different flavor profile.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 46mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg
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