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Zucchini Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Zucchini Salad Made Easy in Your Pressure Cooker

This fresh and vibrant zucchini salad is quickly tenderized in your pressure cooker, creating a perfect balance of crisp ribbons, crunchy pine nuts, and zesty lemon vinaigrette, ideal for a simple and elegant summer side dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 180 kcal

Equipment

  • 1 Pressure cooker
  • 1 Dry skillet
  • 1 Large bowl
  • 1 Vegetable peeler or mandoline

Ingredients
  

Main ingredients

  • 3 Small to medium zucchinis fresh and tender, not big and watery
  • 1/4 cup Toasted pine nuts toast till golden and nutty
  • 1 tablespoon Chopped chives fresh herbs
  • handful Basil tear up for aroma and taste
  • Shaved Parmesan cheese optional, or use vegan parmesan
  • Lemon vinaigrette mix lemon juice, olive oil, and a pinch of salt
  • to taste Sea salt for seasoning
  • to taste Freshly ground black pepper for seasoning
  • 1 Vegetable peeler or mandoline for thin zucchini ribbons
  • 1/4 cup Minced shallot added to lemon vinaigrette

Instructions
 

Instructions

  • Use a vegetable peeler to peel the zucchini into thin strips.
    1 Vegetable peeler or mandoline
  • Place the zucchini in a large bowl, toss with drizzles of the lemon vinaigrette mixed with minced shallot, then transfer the zucchini to a platter.
    Lemon vinaigrette, 1/4 cup Minced shallot
  • Heat a dry skillet and toast the pine nuts till they’re nice and golden.
    1/4 cup Toasted pine nuts
  • Pour about 1 cup water into your pressure cooker, place your trivet and bowl inside with the zucchini ribbons on it. Put your sealing ring on, close the lid and set to high pressure.
  • Once the pressure builds, wait just 1 minute then do a natural release by letting the valve hiss gently on its own.
  • Open the cooker carefully, sprinkle over toasted pine nuts, chopped chives, torn basil leaves, and shave your Parmesan if using. Toss lightly and serve right away for the freshest flavor.
    1/4 cup Toasted pine nuts, 1 tablespoon Chopped chives, handful Basil, Shaved Parmesan cheese

Notes

Serve immediately for the freshest flavor. Store leftovers in an airtight container up to 2 days. Toast pine nuts ahead for convenience. Swap herbs to your liking and try vegan Parmesan for a plant-based option.