Zucchini, Parmesan, and Mâche Salad

This recipe proves that minimalism in the kitchen pays off. Lemon and salty Parmesan cheese pair perfectly with raw zucchini. If mâche is unavailable, substitute baby spinach or arugula.

Yield: 4 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 9.2g
  • Saturated fat: 2g
  • Protein: 4.8g
  • Carbohydrate: 6.4g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 409mg
  • Calories from fat: 71%
  • Fiber: 2.3g
  • Calcium: 133mg


  • 2 medium zucchini, thinly sliced
  • 1/4 cup shaved Parmigiano- Reggiano cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated fresh lemon rind
  • 1 tablespoon fresh lemon juice (about 1 small lemon)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (3 1/2-ounce) container mâche


  1. Combine first 7 ingredients in a large bowl, and toss. Let stand at room temperature 15 minutes.
  2. . Add mâche, and toss well to coat. Serve immediately.
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