Fried Zucchini & Mozzarella Pasta Salad
Fried Zucchini & Mozzarella Pasta Salad might be a good recipe to expand your salad recipe box. This recipe makes 6 servings with 817 calories, 31g of protein, and 55g of fat each. For $3.1 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 198 people were impressed by this recipe. A mixture of mozzarella, zucchini, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Cinnamon Spice and Everything Nice. With a spoonacular score of 98%, this dish is awesome. Similar recipes include Mozzarella, Tomato and Pesto Zucchini Pasta Salad, Fried Mozzarella, Zucchini, Basil and Green Olives, and Zucchini Fritters with Herb-and-Mozzarella Salad.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
2 cups basil leaves, coarsely chopped
1/4 cup capers
1 cup frozen edamame
1/4 cup fresh parsley leaves
sea or kosher salt and fresh black black pepper
1 lemon, zested
8 ounces mozzarella, torn into bite-size chunks
1/3 cup olive oil
Parmesan cheese, grated, for serving
12 ounces rotini or penne pasta (like Dreamfields)
1 tablespoon red wine vinegar
2/3 cup vegetable or sunflower oil
2 large zucchini, cut into 1/4-inch-thick slices
Equipment:
sauce pan
frying pan
food processor
paper towels
colander
bowl
Cooking instruction summary:
In a large saucepan, heat oil over medium-high heat (350 degrees F.). Fry zucchini slices in batches without crowding pan for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain then add to a large bowl and toss with vinegar. Fry the capers about 60 seconds, remove and drain on paper towels.In a separate large saucepan boil water and blanch edamame for 3 minutes and drain. Salt the water and cook pasta to al dente.Meanwhile in a food processor, combine half the basil, all of the parsley and olive oil, pulse until smooth and season with salt and pepper.Drain pasta and return to pan, add zucchini slices along with the capers, edamame, basil sauce, lemon zest, mozzarella and basil. Stir gently; taste and season with plenty of salt and pepper. Serve immediately with Parmesan cheese if desired.
Step by step:
1. In a large saucepan, heat oil over medium-high heat (350 degrees F.). Fry zucchini slices in batches without crowding pan for 3 minutes, or until golden brown on both sides.
2. Transfer to a colander to drain then add to a large bowl and toss with vinegar. Fry the capers about 60 seconds, remove and drain on paper towels.In a separate large saucepan boil water and blanch edamame for 3 minutes and drain. Salt the water and cook pasta to al dente.Meanwhile in a food processor, combine half the basil, all of the parsley and olive oil, pulse until smooth and season with salt and pepper.
3. Drain pasta and return to pan, add zucchini slices along with the capers, edamame, basil sauce, lemon zest, mozzarella and basil. Stir gently; taste and season with plenty of salt and pepper.
4. Serve immediately with Parmesan cheese if desired.
Nutrition Information:
covered percent of daily need
