Zucchini, Mozzarella & Roasted Apricots Salad – 30-Minute Recipe
This bright and refreshing salad pairs crisp zucchini ribbons with sweet roasted apricots and creamy mozzarella, all brightened by a zesty lemon‑olive oil dressing. The combination of sweet, tangy, and savory flavors makes it a perfect light lunch or elegant starter.
Recipe by KEÏLI· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
30 min estimated total time for 2 servings.
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Ingredients
- 2 zucchini
- 4 apricot
- 1 mozzarella
- 1 onion
- a few sprigs chives
Zucchini Marinade
- 1 lemon
- 2 tbsp olive oil
- a pinch floral salt
- to taste black pepper
Apricot Glaze
- 1 tbsp olive oil
- 1 tbsp honey
- to taste black pepper
Instructions
- 1Wash the zucchini and trim the ends. Using a mandoline or a sharp knife, slice the zucchini into long ribbons.
- 2Place the zucchini ribbons in a bowl and add the juice and zest of one lemon, 2 tbsp olive oil, a pinch of floral salt, and black pepper to taste. Toss to coat evenly and let the ribbons marinate for 10 minutes.
- 3While the zucchini marinates, halve the apricots and remove the pits. Heat 1 tbsp olive oil in a skillet over medium heat.
- 4Add the apricot halves to the skillet, drizzle with 1 tbsp honey, and sprinkle a pinch of black pepper. Cook for 3–5 minutes, turning once, until the apricots are tender and lightly caramelized. Remove from heat and set aside.
- 5Finely mince the onion and chop the chives; set them aside for garnish.
- 6Slice or tear the mozzarella into pieces and arrange them on a serving platter.
- 7Drain any excess dressing from the marinated zucchini if desired, then spread the ribbons over the mozzarella evenly.
- 8Arrange the warm caramelized apricot halves on top of the zucchini ribbons.
- 9Drizzle any remaining zucchini dressing over the assembled salad.
- 10Sprinkle the minced onion and chopped chives over the top and serve immediately, optionally with extra lemon wedges.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate before assembling
Let the zucchini ribbons sit in the lemon‑olive oil dressing for the full 10 minutes before adding other components.
Use the skillet heat for apricots
Cook the apricot halves in the skillet for 3–5 minutes, turning once, until tender and lightly caramelized.
Drain excess dressing if needed
After marinating, optionally drain any excess dressing from the zucchini before spreading them over the mozzarella.
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Frequently asked questions
- How long does it take to make Zucchini, Mozzarella & Roasted Apricots Salad?
- About 30 minutes in total: 20 minutes of prep and 10 minutes of cooking.
- How many servings does this Zucchini, Mozzarella & Roasted Apricots Salad recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Zucchini, Mozzarella & Roasted Apricots Salad recipe come from?
- It was shared by KEÏLI on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.