Zucchini Salad with Mushrooms and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 10 small mushrooms
- some tomato (s), dried, pickled in oil
- basil
- butter
- Salt and pepper, black
- olive oil
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Wash and unpeel the zucchini into slices (approx. 5 mm) and cut them into strips again. Heat some water in a saucepan and insert a steamer basket, cover and cook the zucchini al dente. They quickly become too soft, so check them out every now and then.
- Clean the mushrooms and cut them into slices. Heat some butter in a coated frying pan and fry the mushrooms in portions.
- Let the zucchini and mushrooms cool down. Drain the sun-dried tomatoes and cut into strips. Mix a little olive oil with vinegar and season with salt and pepper. Mix all the ingredients carefully and let it steep for at least 2 hours. Mix again briefly before serving, if necessary add a little vinegar.
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