Seared Zucchini Salad

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Seared Zucchini Salad

Author Marma Health

Ingredients

• 3 medium Zucchini
• 1.5 tsp Sea salt
• 6 tbsp Olive oil
• 2 tbsp Red wine vinegar
• small bunch Parsley, minced
• 1 clove Garlic, grated

Instructions

1. Slice zucchini lengthwise.
2. Toss zucchini with sea salt. Let sit for 10 minutes.
3. Heat 2 tbsp oil in a cast iron skillet over med-high heat.
4. Dry zucchini with paper towels.
5. Add zucchini, cut side down, to the pan. Reduce heat to medium and let cook for 8-10 minutes.
6. In a small bowl mix together the remaining oil, red wine vinegar, parsley, and grated garlic. Set aside.
7. When zucchini is fully caramelized and tender remove from pan and allow to cool.
8. Once cool, cut zucchini into 2-inch pieces and toss with the oil & vinegar mixture.
9. Add salt & pepper to taste. Serve warm or chill for later.