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:

Quickview
816k Calories
31g Protein
55g Total Fat
50g Carbs
39% Health Score
Limit These
Calories
816k
41%

Fat
55g
85%

  Saturated Fat
14g
90%

Carbohydrates
50g
17%

  Sugar
5g
6%

Cholesterol
50mg
17%

Sodium
1129mg
49%

Get Enough Of These
Protein
31g
62%

Vitamin K
97µg
93%

Vitamin E
12mg
82%

Selenium
49µg
70%

Calcium
613mg
61%

Manganese
1mg
55%

Phosphorus
540mg
54%

Folate
132µg
33%

Vitamin C
27mg
33%

Vitamin A
1348IU
27%

Magnesium
95mg
24%

Zinc
3mg
24%

Vitamin B2
0.4mg
24%

Vitamin B12
1µg
20%

Copper
0.39mg
19%

Fiber
4g
19%

Potassium
619mg
18%

Vitamin B6
0.34mg
17%

Iron
2mg
15%

Vitamin B1
0.18mg
12%

Vitamin B3
1mg
10%

Vitamin B5
0.79mg
8%

Vitamin D
0.3µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Australians are the world's biggest meat eaters, consuming almost 200lbs each every year, closely followed by Americans.

Food Joke

Wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards. NAIVE.

Popular Recipes
Yogurt Marinated Chicken Skewers With Toum Garlic Sauce

Epicurious

Strawberry Banana Quinoa Bran Muffins

Café Terra Blog

Coconut Lime Cheesecake Bars

Add A Pinch

Buffalo Wing Dip

Fountain Venue Kitchen

Jalapeño Popper Spaghetti Squash

Little Leopard Book