I LOVE zucchini and goat cheese so of course this was a home run dish for me. The family liked it too. It’s a quick fun salad for the summer time with great fresh and light flavors. You don’t have to do the goat cheese, but it adds texture and makes it more filling.
Zucchini Ribbon Salad with Goat Cheese Croutons
(Adapted from My Casual Pantry)
Goat Cheese Croutons
4-6 ounces goat cheese
¼ cup flour
1 egg
¼ cup regular bread crumbs
¼ cup panko bread crumbs
1 teaspoon dried parsley
⅛ teaspoon garlic powder
⅛ teaspoons black pepper
1 pinch salt
olive oil for frying
Salad
2 medium zucchini or 3 small
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice about ½ medium lemon
¼ teaspoon salt
⅛ teaspoon black pepper
1 pinch red pepper flakes or to taste
In a shallow dish, combine the bread crumbs, parsley, garlic powder, salt, and pepper. Stir to combine. In another shallow dish, add the egg and 1 tablespoon of water and whisk to combine. Add the flour to another dish.
Slice the goat cheese into 8 equal slices. (Note 1) For each slice, coat with flour, dip into the egg mixture and coat with breadcrumbs.
Put the breaded cheese on a plate, cover loosely, and refrigerate for at least 30 minutes or overnight.
When you are ready to prepare the salad, add the dressing ingredients to a small bowl (oil, vinegar, lemon juice, salt, pepper, and red pepper flakes). Whisk to combine. Set aside.
Trim the top and bottom ends from the zucchini. Cut a thin slice lengthwise off one side to create a flat edge. Using a mandolin (or a vegetable peeler) cut very thin slices lengthwise.
Add the ribbons to a mixing bowl. Toss with the vinaigrette. Set aside.
Preheat a non-stick skillet over medium heat with enough oil to cover the bottom of the skillet. Cook for 1-2 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate. Sprinkle with salt.
Transfer the zucchini to a serving platter or bowl. Top with the fried goat cheese. Serve immediately.
NOTES
To slice goat cheese into clean slices, use unflavored dental floss to easily slice through the cheese. In a pinch, thin kitchen string will work as well. Alternatively, freeze the goat cheese for 20 minutes before slicing. A knife will slice through the cheese more neatly when the cheese is firm and very cold. Clean the knife off in between each slice to ensure clean cuts.
