Sometimes you buy something because the price is right and it looks good, even if you don’t have a plan for it. I try not to do this with food so that it doesn’t get wasted, but when I was at the local Asian market I saw some beautiful zucchini — rare in the middle of Syracuse winter — so I bought a good-size one.
It’s been in the fridge for over a week (because, no plan…), but tonight we had some chicken and I needed a side dish. I also had half an orange bell pepper and half an onion in the bin, and I grabbed those, too. Onions and peppers go with everything, right?
Using about a tablespoon of olive oil in a non-stick pan, I chopped the onion and pepper and let those start cooking while I sliced the zucchini (I like to cut mine in quarters and then slice the quarters about 1/4″, but do what appeals to you — you could probably even Zoodle them). I ended up with about 4 cups.
Once the onion and pepper were softened but not browned, I added the zucchini. As it cooked, I poked around for seasonings. We’re cutting down on salt, so I skipped that, but I happened upon some Penzey’s No-Salt Italian Seasoning, ta-da!
Still, I thought this veggie dish might be a bland, and for whatever reason, I thought of the White Balsamic Vinegar I had in the cupboard. Why not? With the olive oil and the Italian seasonings, it was like a salad dressing.
With this, my Warm Zucchini Salad was created, and it was delicious! could eat seconds and thirds, honestly. So simple, so good!
However, what I would do differently next time is to slice the onions and peppers, not large-dice them. Diced, the onions congregated at the bottom of the bowl under the zucchini instead of mixing in (I just dumped what was left in the bowl over my baked potato, and that worked fine).
So here it is, for when you happen to have a summer squash (of any variety!) and some extra veggies that you’re not sure what to do with. Or, even if you decide to do it on purpose. 🙂
Warm Zucchini Salad
A Healthy, No-Salt Side Dish
- 1 tbs olive oil
- 1/2 onion, sliced to 1/4″
- 1/2 bell pepper sliced to 1/4″ (can cut the slices smaller if the vegetables are big, but don’t dice them)
- 1-2 tsp Italian no-salt seasoning to taste
- 2-4 tbs White Balsamic Vinegar (depending how much you like)
Put the olive oil in a non-stick pan over medium heat, add sliced onion and pepper. Stir intermittently and don’t let them brown, just soften slightly. Add sliced Zucchini — let cook, stirring relatively often as the Zucchini soften — don’t brown or let it get too mushy.
Add Italian seasoning to taste, cook a minute or two more. Take off the heat and put into bowls. Drizzle 1-2 tsp White Balsamic Vinegar over the top of each bowl and serve warm.