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    Home » Salads

    Zucchini Salad

    Published: May 22, 2023 · by Nico Pallotta

    Jump to Recipe

    Zucchini salad is a refreshing, tasty, and crunchy summer salad, perfect for picnics and potlucks, light and healthy lunch, or a side dish for family dinners.

    We'll show you how to marinate raw zucchini ribbons in lemon juice, fresh herbs, and extra virgin olive oil to make this recipe flavorful and aromatic.

    zucchini salad
    On this page:
    • Ingredients for zucchini salad
    • How to make zucchini salad
    • Serving suggestions
    • Variations
    • Questions
    • Storage
    • More zucchini recipes
    • Recipe

    Making zucchini salad is easy. First, slice the zucchini into thin ribbons with a vegetable peeler.

    Then, marinate the zucchini slices in lemon juice, salt, and herbs. You can let the zucchini marinate for as little as 15 minutes and up to as long as 1 hour. That's it!

    Marinating is essential because:

    1. The salt in the marinade allows the zucchini to lose water, which you can discard easily before serving the salad. No one wants a watery salad.
    2. The fresh lemon juice will slightly "cook" the zucchini slices, making them softer but tender-crisp, more appealing, and turning them into elegant zucchini ribbons.
    3. The fresh herbs will infuse the raw zucchini will flavor and summery aromas.

    As usual, use our recipe as a guideline, and feel free to add your ideas. For instance, to keep the recipe vegan, add toasted pine nuts, olives, and cherry tomatoes.

    If you are vegetarian, try crumbled feta cheese, shaved parmesan, or a few pieces of goat cheese. And now, let's see how to make this delicious marinated zucchini salad.

    zucchini salad on a serving platter

    Ingredients for zucchini salad

    Zucchini salad ingredients

    Zucchini

    Get the freshest zucchini you can. Even better if you have it from your garden or local farmers market. We recommend using green zucchini.

    Smaller zucchini are more suitable than large or medium zucchini because they make smaller ribbons that are easier to eat.

    We haven't tried other zucchini varieties, such as yellow summer squash.

    Lemon juice

    We marinate the zucchini with freshly squeezed lemon juice, making them tender, soft, and bright.

    If you love lemon, you can even grate some lemon zest in the salad.

    Extra virgin olive oil

    Try to use a good quality extra virgin olive oil.

    The olive oil and the lemon work together like in a lemon vinaigrette to add flavor and freshness to the salad.

    Fresh herbs

    We recommend using fresh basil and fresh mint, which are incredible with raw zucchini. Dill, chives, and parsley are good options too.

    Garlic

    We use a crushed garlic clove to infuse a little garlic aroma into the salad.

    Salt

    Salt serves two purposes in this recipe. First, it helps us purge the zucchini, making them lose some of their water. Second, it adds taste. We use sea salt or kosher salt.

    Pepper

    Add a twist of freshly ground black pepper or a pinch of red pepper flakes.

    Other ingredients

    You can garnish this zucchini salad with cherry tomatoes and toasted pine nuts. The tomatoes add color and sweetness. The pine nuts add an earthy, nutty flavor and are perfect with the zucchini and the basil.

    These ingredients are optional, and you can change them as you like. Other ingredients that go well with zucchini are almonds, arugula, bell peppers, artichokes, carrots, corn, olives, raisins, thinly sliced red onion, oregano, ripe peach wedges, walnuts, and pecans.

    vegetarian zucchini salad with shaved parmesan

    How to make zucchini salad

    Wash and dry the zucchini. With your non-dominant hand, hold the stem of the zucchini firmly. With your dominant hand, thinly slice the zucchini with a vegetable peeler.

    You can also do this with a mandoline slicer, although we find it quicker and safer with a vegetable peeler.

    slicing the zucchini with a vegetable peeler

    Transfer the zucchini slices into a large mixing bowl. Add freshly squeezed lemon juice, salt, black pepper, crushed garlic, fresh basil, and mint leaves.

    zucchini slices into a large bowl with basil, salt, and lemon juice

    Toss well so the zucchinis are fully coated in the seasoning, then set aside to marinate.

    The salad is at its best with 30 to 60 minutes of marinating, but if you don't have as much time, 15 minutes will do.

    As it marinates, the zucchini get softer and lose some water; they'll turn into cute thin ribbons.

    zucchini slices marinading in a bowl

    After marinating, drain the excess zucchini water. We like to get rid of most of it. Then add extra virgin olive oil and mix well.

    draining excess water

    As a final step, transfer the zucchini to a serving platter (you can also leave it in the same large bowl) and garnish with a sprinkle of freshly ground black pepper, halved cherry tomatoes, toasted pine nuts, and more fresh herbs.

    Tip: toast the pine nuts on a non-stick pan on medium heat for about 2 minutes, moving them around the pan often.

    zucchini salad on a serving platter

    Serving suggestions

    Zucchini salad is the perfect summer recipe for family dinners, picnics, and potlucks. It's an excellent light lunch and side dish to complement most dishes.

    Try it with:

    • White bean aglio e olio (spaghetti, white beans, parsley, garlic, red pepper flakes, etc.)
    • Pesto pasta salad (basil pesto, arugula, cherry tomatoes, olives, bowtie pasta, etc.)
    • Asparagus soup (asparagus, leek, garlic, peas, thyme, yogurt, vegetable broth, etc.)
    • Eggplant Parmigiana (eggplant, canned tomatoes, parmesan or vegan parmesan, etc.)
    • Tomato risotto (tomato passata, arborio rice, vegetable broth, onion, butter, etc.)
    • Fried tofu (tofu cubes, paprika, chili powder, garlic powder, olive oil, etc.)
    • Pesto pasta salad in a bowl with tomatoes
      Pesto Pasta Salad
    • eggplant parmigiana
      Eggplant Parmigiana
    • aglio olio with chili and white beans
      White Bean Aglio Olio
    • tomato risotto with silver fork and blistered tomatoes
      Tomato Risotto

    Variations

    Zucchini salad with cheese

    vegetarian zucchini salad with shaved parmesan

    If you are looking to slowly ease into a more plant-based diet but don't feel like giving up cheese completely, you can add some shaved parmesan cheese to this raw zucchini salad.

    You can also add feta (just a little crumbled on top) or some pieces of goat cheese. If you make it in advance, add the cheese at the last minute before serving.

    Blanched zucchini salad

    Not sure about eating raw zucchini? If we haven't convinced you yet that raw zucchini is delicious, you can do this same recipe with blanched zucchini ribbons.

    To do that, scald the zucchini slices in salted boiling water for 3 minutes, then drain and plunge them into iced water or place them under cold running water. Next, use as instructed in our recipe.

    Grilled zucchini salad

    grilled zucchini salad with carrot ginger dressing

    Grilled zucchini are perfect for adding to salads. Learn here how to grill zucchini. If you don't have a grill, you can easily do so on the stove top with a griddle pan.

    We usually make a very quick and simple salad by mixing the grilled zucchini with grilled cherry tomatoes, grated carrots, spinach, and arugula, in a large bowl.

    We then serve and drizzle the salad with a sweet, tangy carrot and ginger dressing.

    Questions

    Can zucchini be eaten raw in salads?

    Yes, zucchini can be eaten raw in salads. However, we recommend marinating the zucchini for 15 to 30 minutes with lemon juice, salt, and fresh herbs to make it tastier and more aromatic. Check out our complete recipe for zucchini salad to see how we do it.

    Is raw zucchini hard to digest?

    No, zucchini is a tummy-friendly vegetable that is easy to digest raw and cooked. That's because zucchini is low in some short-chain carbohydrates that some people might find hard to digest.

    Storage

    Make ahead: you can make this recipe up to 12 hours ahead of time, discard the excess water, and season with olive oil before serving.

    Refrigerator: store zucchini salad in an airtight container in the fridge for up to 36 hours. After that, the zucchini start to lose their crunch and freshness.

    Freezer: fresh zucchini salad is not suitable for freezing.

    More zucchini recipes

    Here are some more ideas for savory and sweet zucchini recipes:

    • Easy zucchini soup (potato, zucchini, onion, vegetable broth, garlic, Italian herbs, etc.)
    • Risotto (grated zucchini, arborio rice, vegetable broth, parmesan or dairy-free cheese, etc.)
    • Roasted zucchini (breadcrumbs, olive oil, Italian herbs, lemon, zucchini, etc.)
    • Grilled zucchini (lemon, olive oil, garlic, mint, zucchini, etc.)
    • Stuffed zucchini boats (lentils, walnuts, canned tomatoes, onion, zucchini, yogurt, etc.)
    • Easy zucchini muffins (flour, plant milk, zucchini, chocolate chips, walnuts, cinnamon, etc.)
    • Zucchini soup with white beans and chili flakes
      Zucchini Soup
    • Roasted zucchini with lemon
      Roasted Zucchini
    • Zucchini boats
      Zucchini Boats
    • vegan zucchini bread
      Vegan Zucchini Bread

    For many more salad ideas, check out our salads category page.

    Recipe

    zucchini salad

    Zucchini Salad

    Author: Nico Pallotta
    Zucchini salad is a refreshing, tasty, and crunchy summer salad, perfect for picnics and potlucks, light and healthy lunch, or a side dish for family dinners.
    We'll show you how to marinate raw zucchini ribbons in lemon juice, fresh herbs, and extra virgin olive oil to make this recipe flavorful and aromatic.
    Print Recipe Pin Recipe Share Recipe
    4.86 from 7 votes
    Prep Time 5 minutes mins
    Marinating Time 30 minutes mins
    Total Time 35 minutes mins
    Course salad, Side dish
    Cuisine International
    Servings 4 people
    Calories 105 kcal

    Equipment

    • vegetable peeler or mandoline slicer

    Ingredients
     
     

    • 3 small zucchini
    • 3 tablespoons lemon juice
    • 1 - 2 tablespoons extra virgin olive oil
    • 10 leaves mint
    • 10 leaves basil
    • 1 clove garlic crushed
    • ½ teaspoon salt or more to taste
    • 2 twists black pepper
    • 8 small cherry tomatoes halved
    • 1 tablespoon pine nuts toasted
    Keep screen on

    Instructions
     

    • Wash and dry 3 small zucchini then thinly slice them with a vegetable peeler or mandoline slicer.
      slicing the zucchini with a vegetable peeler
    • Transfer the zucchini slices into a large mixing bowl. Add 3 tablespoons lemon juice, 10 leaves mint, 10 leaves basil, 1 clove garlic (crushed), ½ teaspoon salt, and 2 twists black pepper.
      zucchini slices into a large bowl with basil, salt, and lemon juice
    • Toss and set aside to marinate for 15 to 60 minutes.
      zucchini slices marinading in a bowl
    • Drain most of the excess zucchini water, add 1 - 2 tablespoons extra virgin olive oil and mix well.
      draining excess water
    • Transfer onto a serving platter and garnish with 8 small cherry tomatoes (halved), 1 tablespoon pine nuts (lightly toasted on a pan), a twist of pepper, and some fresh herbs.
      zucchini salad on a serving platter

    Video Recipe

    Raw Zucchini Salad

    Notes

    Nutrition information is an estimate for 1 serving of zucchini salad out of 4.
    VARIATIONS
    Check out the variations chapter for more ideas for zucchini salad.
    STORAGE
    Make ahead: you can make this recipe up to 12 hours ahead of time, discard the excess water, and season with olive oil before serving.
    Refrigerator: store zucchini salad in an airtight container in the fridge for up to 36 hours. After that, the zucchini start to lose their crunch and freshness.
    Freezer: fresh zucchini salad is not suitable for freezing.

    Nutritional Values

    Nutrition Facts
    Zucchini Salad
    Amount per Serving
    Calories
    105
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    346
    mg
    10
    %
    Carbohydrates
     
    6
    g
    2
    %
    Dietary Fiber
     
    1
    g
    4
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    419
    IU
    8
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    28
    mg
    34
    %
    Vitamin E
     
    2
    mg
    13
    %
    Vitamin K
     
    16
    µg
    15
    %
    Calcium
     
    25
    mg
    3
    %
    Folate
     
    30
    µg
    8
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    28
    mg
    7
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this zucchini salad, you might also enjoy:

    • Zucchini recipes for weeknight dinners
      20 Easy Zucchini Recipes
    • Easy dinners pasta and stuffed veggies
      40 easy dinners
    • Tasty vegetarian meal ideas
      30 Tasty Vegetarian Recipes
    • Easy Vegetarian soups
      20 Vegetarian Soup Recipes
    « Spaghetti Salad
    Pita Bread »

    Reader Interactions

    Comments

    1. Louise Carter

      June 25, 2022 at 9:01 pm

      5 stars
      This recipe looks delicious and I want to try it soon. I am always looking for new ways to eat summer vegetables, including zucchini.

      Reply

    Leave a comment and star rating :-) Cancel reply

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    Recipe Rating




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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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    Seasonal

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