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  • Liz Hoobchaak

Sautéed Zucchini, Tomato and Lentil Salad

Updated: Nov 6, 2022

This flavorful side dish is packed with plant-based protein with the addition of lentils and is topped with a lemony vinaigrette. It makes for a great side on its own or can be added to a bed of arugula or romaine for a full meal.


2 medium sized zucchini, cut into wedges

2 cloves garlic, chopped

Cherry tomatoes, halved

1 cup lentils, cooked

For the dressing

3 tbsp olive oil

Juice from one lemon

Handful of fresh oregano, chopped

1 tsp vinegar

1/2 tsp salt

Pepper to taste


  1. Heat 1 tbsp olive oil in a ceramic pan on medium/ high heat on the stove.

  2. Sauté wedged zucchini until brown on all sides, approx 3 minutes per side, then remove from pan.

  3. Sautée garlic for no 1 minute then remove from pan and place in a large mixing bowl. Careful to not let garlic burn.

  4. Chop zuchinni into chunks and add to garlic in mixing bowl along with tomatoes and cooked lentils.

  5. Add ingredients for the dressing then mix all together and enjoy!

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