Zucchini-Cucumber Salad with Pine Nuts and Mint

Name: Zucchini-Cucumber Salad with Pine Nuts and Mint
Yield: Serves 4
Ingredients: 3 tablespoons, extra-virgin olive oil, divided; ¼ , small onion, chopped fine; 1 , garlic clove, minced; Zucchini cores and trimmings from 1 recipe, recipe, chopped fine; ¾ teaspoon, table salt, divided; 2 tablespoons, lemon juice; ½ teaspoon, pepper; ¼ teaspoon, sumac; ½ cup, fresh mint leaves, divided; 3 Persian, cucumbers, quartered lengthwise, cut into ½-inch pieces, and chilled; ¼ cup, chopped fresh parsley; 3 tablespoons, pine nuts, toasted; , Flake sea salt

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Appears in Cook's Illustrated July/August 2022

Main Courses

Vegetables

Salads

Zucchini stuffed with spiced lamb and rice and braised in cinnamon-accented tomato sauce is a Lebanese favorite that transcends its simple ingredients.

SERVES4

TIME40 minutes

Zucchini-Cucumber Salad with Pine Nuts and Mint

WHY THIS RECIPE WORKS

This refreshing salad is a terrific way to use the squash cores and trimmings from our Kousa Mihshi (Lebanese Stuffed Squash) recipe, but it can also be made separately. Sautéing the zucchini briefly softened its texture and made a pleasing...

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