Zucchini, Walnut and Parmesan Salad

23 mins (prep 15, cooking 8)
20 ingredients
4 servings
Very simple, created out of being bored with cooked, fried or baked zucchini!! The little extras like the walnut oil really makes a difference to the bland zucchini, but you can use another nut such as hazels and hazelnut oil, or use sesame oil. Do use enough cheese, even if it's cheddar: the cheese taste should come through strongly. Use a good home-made or shop-bough vinaigrette, not a creamy dressing. A ridged pan would be best, especially if you "burn" pretty black marks across the zucchini slices, but my old iron ridged pan was discovered to be rusty, so I used an ordinary pan.

Categories:  salad , <-30-mins , vegetarian , squash , vegetable , diabetic , time-to-make ,
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Serving Size (234.61 g)
Servings 4
Amount per Serving
Calories 690.48 Calories from Fat 528.84
% Daily Value *
Total Fat 58.76g 361.58%
Saturated Fat 12.37g 247.3%
Trans Fat 0.59g %
Cholesterol 34.63mg 46.18%
Sodium 939.58mg 156.6%
Total Carbohydrate 33.73g 44.97%
Dietary Fiber 4.48 g 71.76%
Sugars 11.84 g %
Protein 15.66g 125.32%
Vitamin A 1246.65IU% Vitamin C 38.01mg%
Calcium 189.09mg% Iron 3.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
flaked sea salt, fresh basil, vinaigrette dressing