Zucchini Salad Recipe (2024)

If you increase the oven temp to 450, preheat the baking sheet in the oven, toss the zucchini slices with a splash or two of oil (enough to just barely coat them), and roast them on a bottom rack, you'll get the same browning (on the bottom side of each slice) as in the photo.

Variations: Add some very fine onion slices to the baking sheet. They will be done at the same time as the zucchini. Mix in.
Garnish with finely grated Parmeggiana. This will really make the zucchini "sing."

Even easier: Raw fresh zucchini, thinly sliced -- don't even bother to roast it. Toss with some roughly chopped arugula, dress with a mixture of salted and peppered yoghurt and tahini -- or just yoghurt -- and scatter some toasted almond slices.

Try sprinkling with some za/atar.

Yes to adding onion and Parmeggiana and yes to almonds for some crunch but no to yogurt and tahini .. that's a whole different dish. This is clean and simple.

For easy of preparing, definitely five stars. For taste, very tasty but not a WOW! so four stars in the taste category. I agree with other comments that the zucchini will not be tinged with brown, as shown in the photo, but the rounds are done and are tender after the recommended 7 minutes. I might sprinkle them with cumin before putting them in the oven the next time I make this dish. Cumin and zucchini are a good combination and it would add color.

I've made this basic recipe hundreds of times with many variations. Try an Asian twist with rice vinegar, soy sauce and a few drops of sesame oil. Try adding a little curry powder to take it in an Indian direction. Almost any fresh herb will work well. Chervil, thyme, sage, rosemary, oregano, parsley, cilantro, marjoram, savory, basil, whatever you have and like. I always do the cooking part on the grill to avoid heating up the kitchen. Just experiment and take it from there.

The comments offer only one consensus: try another approach. I grow zucchini and have attempted this recipe three times, varying the temperature, and the results are flaccid, pale, uninteresting rounds. The photo is deceptive! Yes, I could brown them in a pan first or try another approach altogether, but the recipe promises something different. Sure wish the NY Times folks would test the recipe and respond to our comments.

Shockingly good. Followed the recommendation for 450 degrees with zucchini tossed in about teaspoon of olive oil. I dressed it using Styrian (Austrian) pumpkin seed oil (Kurbiskernoel) and the dish was outstanding. Any high-quality nut oil should work I think.

My first thought was, it seems weird not to oil the zucchini before roasting? But I figured, Pepin knows what he's doing. Well, my zucchinis turned out ghostly pale, nothing like the picture. Is this a mistake in the recipe? I really think they should be tossed with a bit of oil before putting them in the oven.

If you increase the oven temp to 450, preheat the baking sheet in the oven, toss the zucchini slices with a splash or two of oil (enough to just barely coat them), and roast them on a bottom rack, you'll get the same browning (on the bottom side of each slice) as in the photo.

Used very small zucchini from farmers' market, cut into 1/4s, S&P, thin slices of Vidalia, drizzled olive oil, hot oven for about 15 minutes, grated some Parmigiano on top and sprinkled some toasted pinenuts too. didn't used herbs this time since I also made the Roasted Chicken Provençale which would have made all too herbal. I have made this for years. better with summer vegs.

I always added olive oil before putting in the oven and tonight I decided to switch it up and cook as written. Here is what I learned: Spread them out more than you think to promote browning. Cut thicker than you think to keep from overcooking. They brown with only salt if you do those two things.

JP can do no wrong as far as I'm concerned so I stuck with his program, right down to finishing with CORN OIL (still can't believe he used it). Okay, so I used aleppo instead of black pepper.Let the zukes come! I'm ready for 'em.JP's ratatouille recipe is another big winner:https://www.kqed.org/w/morefastfoodmyway/episode225.html

Great with changes - thinly sliced onions helped, added some thyme (any herbs would help) pumpkin seed oil and EVO and some zatar. Needed more than 7-8 minutes and agree on the 450 degrees

I seared the zucchini in a fairly hot pan (s&p, olive oil) to get the brown. Served over some massaged kale (white wine vinegar & salt). It was great!

this was very zucchini

I didn't have corn or safflower oil. So, I used sesame oil. It was fantastic!

We have now eaten this and it was good. The very thin slices stick together a bit and when dressed make a pleasing chiffonnade. I used 1 tablespoon of cider vinegar and 1 of white wine basalmic vinegar and it was good. Could try the Mark Bittman recipe almost like this but the zucchini is raw. Called zucchini carpaccio.

Holy moly! I wouldn’t change a thing. The vinaigrette simply enhances the taste of the zucchini.

I too didn’t brown. I will Try broiling next time at the end. I put a bit of grated parm on it and a dash of Zatar. Very simple and clean. Will make again

Cool at 450 for 15 minutesAdd grated Parmesan on top Try with half the dressing

Didn’t brown at all.

I would double the number of zucchini to make 6 servings. 3 medium zucchini made a tiny portion for 4 people.

I used a mandoline to slice the rounds, so they may have been thinner than 1/8 inch. I also put the pan under the broiler for a few minutes after roasting to encourage browning. I added 1 tsp of vinegar and 2 tsp oil at a time until it had the right level of acid for me...so, so good. I will absolutely be making this again.

Definitely needed oil.

Meh. It tasted like zucchini and vinegar. The baking process was kinda nifty.