Warm Zucchini Salad

Zucchini is more than a ubiquitous plant that grows out of control in summer. Along with other summer squashes like yellow crookneck and pattypan, it’s a symbol of Mediterranean cooking. The tender textures and light flavors are inextricably linked to summer and sun.

Warm Zucchini Salad

Makes four servings
Prep time: 10 minutes
Cook time: eight minutes


  • 2 tbs. olive oil
  • 1 clove garlic, smashed
  • 1 lb. zucchini and other summer squashes, cut into wedges
  • Pinch crushed red-pepper flakes
  • Pinch dried oregano
  • Pinch dried basil
  • Salt and pepper to taste
  • 1/2 cup fava or any shell beans, blanched, peeled, and rinsed
  • 4 oz. goat cheese, crumbled
  • Handful fresh basil, roughly chopped

Heat the oil in a large skillet over medium-high heat. Add the garlic, zucchini, red-pepper flakes, oregano, basil, salt, and pepper. Cook until the zucchini is tender, about five minutes.

Add the favas, goat cheese, and basil. Toss and serve warm. (Also delicious cooled.)

V Is for Vegetables recipes courtesy of Little, Brown and Company. Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

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