Cuttlefish and Zucchini Salad

Cuttlefish and Zucchini Salad


  • 1 kilo (around 2 lb) of cuttlefish

  • 4 large zucchini sliced into round medallions

  • 2 cloves of garlic, peeled and left whole

  • 3 tbsp extra virgin olive oil

  • handful of fresh mint

  • salt to taste


  1. Place cleaned cuttlefish in a steaming basket and steam for 15 minutes once the water starts to boil at the bottom of the pan. When they have finished cooking, rinse with cold water and thinly slice, set aside to cool off completely.

  2. In the meantime wash and thinly slice zucchini into round medallions.

  3. Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic.

  4. When garlic starts to sizzle add slices of zucchini. Sauté zucchini over high heat for about five minutes or until they start to brown, lower heat to a medium flame.

  5. You need to make sure to turn the zucchini frequently so that it doesn’t burn.

  6. When zucchini is perfectly browned and cooked through, remove from the heat, toss with the cuttlefish and the fresh mint and serve at room temperature

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