Roasted Zucchini Salad with Spicy Soy and Bacon
Bring out a deep flavor with this soy base, easily absorbed by the zucchini! Perfect over any greens you have, but I love a green with a bite!
Some things are worth repeating. This past winter, I was freezing in a snow storm, and trying to think of anything to jazz up my dinner staple of roasted veggies or soup. On a whim of creativity, I decided to try mixing balsamic and soy to create a spicy drizzle over whatever I was cooking (still one of my favorites, and has been requested many times since!). The salty soy brought enough flavor that hardly any other seasoning was needed, and the balsamic contributed a nice acidity, that tamed the veggies down, and made everything sweeter than I would have expected with a soy base. Fantastic! I decided to try that again here to bring a new profile to my salad and blend the salty bacon and fairly neutral zucchini. Mission accomplished!!
Salt. Whether you use soy or liquid aminos, be aware of the salt that can creep up in this dish. Good and bad, I find zucchini to be a very neutral veggie, which is great for absorbing whatever you marinate it in, but also tricky because it will absorb…whatever you marinate it in! I use liquid aminos and find this to be a bit saltier than traditional soy. For that reason, I do not add additional salt here. The sodium in the bacon is balanced by the crunchy raw vegetables, but feel free to up your raw veggies to further balance this out!
Looking for other ways to enjoy those delicious summer zucchini?! Check out some of these ideas:
Zucchini Noodle Salad with Smoked Salmon and Artichokes
Zucchini Taco Boats with Spicy Serrano Pepper Queso Sauce
Sautéed Zucchini with Avocado Feta Cream Sauce
Lyonnaise Ham and Zucchini Hash
Creamy Zucchini Kale Soup with Roasted Garlic
Baked Salmon over Roasted Zucchini with a Lemon Spinach Puree
Arugula and Mushroom Pasta with a Creamy Soy Sauce (over zoodles)
Salmon Meatballs with an Avocado Cream Sauce (over zoodles)
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Roasted Zucchini Salad with Spicy Soy and Bacon
Equipment
- Air Fryer (could use oven)
- Mixing bowl
- Kitchen knife
Ingredients
- 3-4 strips Bacon
- 1 large Zucchini
- 2 tbsp Olive Oil
- Salt and Pepper
- 2 handfuls Baby Spinach any greens work here
- 1 handful Nasturtium Leaves
- 1/4 medium Red Onion
- 2 small Radishes
- 1/3 cup Pepitas
Dressing
- 2 tsp Olive Oil
- 1 tbsp Soy/Liquid Aminos
- 1 tbsp Balsamic Vinegar
- 1/2 squeezed Lemon
- 1 tsp Chili Garlic Sauce
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Coarse Black Pepper
Instructions
- Slice zucchini in half, and then again in fourths, creating large wedge like pieces. Drizzle with olive oil, salt and pepper, and lay in air fryer pan.
- Add bacon slices to side of air fryer pan, if room allows. Cook until bacon is crisp and zucchini is tender.
- In mixing bowl, combine dressing ingredients and stir well.
- When zucchini is cooked, remove from air fryer and allow to cool to the touch. Place bacon on a paper towel to absorb any drippings.
- Slice zucchini is diagonal slices, bite sized, and add to bowl of dressing. Toss well to coat and let sit for a few minutes to absorb.
- To plate, serve a large bed of spinach and nasturtium greens with slices of red onion and radishes. Top with zucchini and sauce, chopped bacon, and pepitas. Garnish with nasturtium flowers. Enjoy!
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