Are you tired of the same old salads? Look no further! Zucchini season is upon us, and we’re celebrating with a delightful array of 18 refreshing zucchini salad recipes that are sure to satisfy your cravings. From classic combinations like Grilled Zucchini and Arugula Salad with Lemon Vinaigrette to bold and exotic flavors like Thai Zucchini Salad with Peanut Dressing, there’s something for everyone on this list.
Whether you’re a fan of hearty, filling salads or light and refreshing ones, these zucchini salad recipes are sure to impress. And the best part? They’re all incredibly easy to make, so you can enjoy the fruits of your labor in no time.
In this article, we’ll take you on a culinary journey around the world, exploring the diverse flavors and textures that zucchini has to offer. So grab a fork, get ready to dig in, and let’s start our salad adventure!
Grilled Zucchini and Arugula Salad with Lemon Vinaigrette
This refreshing salad combines the best of summer flavors, featuring grilled zucchinis, peppery arugula, and a tangy lemon vinaigrette. Perfect for a light lunch or dinner on a warm evening.
Ingredients:
– 2 medium zucchinis
– 4 cups arugula
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush zucchinis with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender and slightly charred.
3. In a large bowl, combine arugula, grilled zucchinis, and crumbled feta cheese (if using).
4. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
5. Pour the vinaigrette over the salad and toss to combine.
6. Serve immediately.
Cooking Time: 15-20 minutes
Shaved Zucchini Salad with Parmesan and Pine Nuts
A refreshing summer salad that highlights the sweetness of shaved zucchini, paired with the nutty flavor of pine nuts and the salty tang of Parmesan.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup toasted pine nuts
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Shave the zucchinis into thin strips using a vegetable peeler or a mandoline.
2. In a large bowl, combine the shaved zucchini, Parmesan cheese, and pine nuts.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Toss gently to combine.
5. Garnish with fresh parsley leaves, if desired.
Cooking Time: 10 minutes
Zucchini Ribbon Salad with Basil and Feta
Fresh zucchini, crunchy feta cheese, and fragrant basil come together to create a light and refreshing summer salad. This easy-to-make recipe is perfect for a quick lunch or dinner.
Ingredients:
– 2 medium zucchinis
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Using a spiralizer or a vegetable peeler, create zucchini ribbons.
2. In a large bowl, combine the zucchini ribbons, chopped basil, and crumbled feta cheese.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 10-15 minutes
Spiralized Zucchini Salad with Avocado and Cherry Tomatoes
A refreshing summer salad that highlights the best of seasonal flavors, featuring spiralized zucchini, creamy avocado, and sweet cherry tomatoes.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado, diced
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Spiralize the zucchinis using a spiralizer or a vegetable peeler.
2. In a large bowl, combine the spiralized zucchini, diced avocado, and halved cherry tomatoes.
3. Drizzle the olive oil and lemon juice over the salad, tossing to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15 minutes ( prep time: 10 minutes, cooking time: 0 minutes)
Mediterranean Zucchini Salad with Olives and Feta
This refreshing salad combines the sweetness of zucchini with the savory flavors of Kalamata olives, crumbly feta cheese, and a hint of Mediterranean herbs. Perfect for a light and satisfying side dish or lunch.
Ingredients:
– 2 medium zucchinis, sliced
– 1/4 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine zucchini slices and olives.
2. In a small bowl, whisk together olive oil, vinegar, and oregano.
3. Pour the dressing over the zucchini mixture; toss to coat.
4. Top with crumbled feta cheese; season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10-15 minutes
Zucchini and Corn Salad with Lime Dressing
This refreshing summer salad combines the sweetness of corn and zucchini with a burst of citrusy flavor from lime dressing. Perfect for warm weather gatherings or a light lunch.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine zucchini, corn, and red bell pepper.
2. In a small bowl, whisk together lime juice and olive oil to make the dressing.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Sprinkle with cilantro and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None, as this is a salad!
Thai Zucchini Salad with Peanut Dressing
This refreshing salad combines the sweetness of zucchini with the creaminess of peanut dressing, all wrapped up in a flavorful Thai-inspired package. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 medium zucchinis, sliced into thin rounds
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/2 cup roasted peanuts
– 1/4 cup plain Greek yogurt
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine zucchini slices, cilantro, scallions, and peanuts.
2. In a small bowl, whisk together yogurt, peanut butter, soy sauce, and honey until smooth.
3. Pour the dressing over the zucchini mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15 minutes
Zucchini and Chickpea Salad with Tahini Dressing
A refreshing summer salad that combines the sweetness of zucchini, the creaminess of tahini, and the nutty flavor of chickpeas.
Ingredients:
– 1 medium zucchini, diced
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/4 cup tahini
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss zucchini with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender.
3. In a blender or food processor, combine garlic, lemon juice, tahini, and remaining 1 tablespoon olive oil. Blend until smooth.
4. In a large bowl, combine roasted zucchini, chickpeas, and tahini dressing. Toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 20 minutes
Zucchini Caprese Salad with Balsamic Glaze
This refreshing summer salad combines the sweetness of zucchini, the creaminess of mozzarella, and the tanginess of balsamic glaze. A perfect side dish or light lunch.
Ingredients:
– 2 medium zucchinis
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the zucchinis into 1/8-inch thick rounds.
3. Place the zucchini slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes, or until tender and lightly browned.
4. In a small saucepan, reduce balsamic vinegar over medium heat until thickened to your liking (about 5-7 minutes).
5. Arrange the roasted zucchini slices on a platter. Top with mozzarella cheese and drizzle with balsamic glaze. Garnish with fresh basil leaves.
6. Serve immediately.
Cooking Time: 20 minutes
Zucchini and Quinoa Salad with Lemon Herb Dressing
This vibrant salad combines the nutty flavor of quinoa with the sweetness of zucchini, all wrapped up in a bright and tangy lemon herb dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 medium zucchinis, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, zucchinis, parsley, and mint.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15 minutes
Zucchini and Cucumber Salad with Dill and Yogurt
This light and crunchy salad is perfect for hot summer days. The combination of zucchini, cucumber, fresh dill, and yogurt creates a refreshing and flavorful dish that’s ideal for a quick lunch or dinner.
Ingredients:
– 2 medium zucchinis, sliced
– 2 medium cucumbers, sliced
– 1/4 cup plain Greek yogurt
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. In a large bowl, combine the zucchini and cucumber slices.
2. In a small bowl, whisk together the yogurt and chopped dill.
3. Pour the yogurt-dill mixture over the vegetables and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with lemon wedges if desired.
Cooking Time: 10-15 minutes ( preparation time only)
Roasted Zucchini Salad with Goat Cheese and Walnuts
This salad combines the sweetness of roasted zucchini with the tanginess of goat cheese, all topped with crunchy walnuts. It’s a perfect side dish for your next dinner party or a quick weeknight meal.
Ingredients:
– 2 medium zucchinis
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut zucchinis in half lengthwise, place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 20-25 minutes or until tender and lightly caramelized.
5. In a large bowl, combine roasted zucchini, crumbled goat cheese, chopped parsley, and walnuts.
6. Toss gently to combine.
Cooking Time: 20-25 minutes
Zucchini and Radish Salad with Mint and Lemon
This refreshing salad combines the sweetness of zucchini and radishes with the brightness of mint and lemon, perfect for a light and healthy meal or side dish.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 bunch of radishes, thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine zucchini and radish slices.
2. Sprinkle chopped mint leaves over the top.
3. Drizzle lemon juice and olive oil over the salad, tossing to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 10 minutes
Zucchini and Carrot Salad with Ginger Dressing
This refreshing salad combines the natural sweetness of zucchini and carrots with the spicy kick of ginger, making it a perfect side dish for any meal. The simplicity of this recipe allows you to focus on the bright flavors and textures.
Ingredients:
– 2 medium zucchinis, sliced
– 4 medium carrots, peeled and grated
– 1/4 cup fresh ginger, peeled and minced
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced zucchinis and grated carrots.
2. In a small bowl, whisk together the minced ginger, olive oil, and apple cider vinegar.
3. Pour the dressing over the vegetables and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Zucchini and Tomato Salad with Fresh Herbs
This refreshing salad combines the flavors of zucchini, tomatoes, and fresh herbs, perfect for warm weather gatherings. With minimal preparation and no cooking required, this dish is a great option for a quick and healthy meal.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup fresh parsley leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. In a large bowl, combine zucchini slices, tomato pieces, basil, and parsley.
2. Drizzle olive oil over the mixture, sprinkling with salt and pepper to taste.
3. Squeeze lemon juice over the salad and toss gently to combine.
4. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: None! This salad is ready in minutes.
Zucchini and Black Bean Salad with Cilantro Lime Dressing
This refreshing summer salad combines the sweetness of zucchini with the savory flavor of black beans, all tied together with a bright and tangy cilantro lime dressing.
Ingredients:
– 2 medium zucchinis, spiralized
– 1 cup cooked black beans
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the spiralized zucchini and cooked black beans.
2. In a blender or food processor, blend together the chopped cilantro, lime juice, and olive oil until smooth.
3. Pour the dressing over the zucchini and black bean mixture, and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15 minutes (plus chilling time)
Zucchini and Farro Salad with Lemon Garlic Dressing
This refreshing summer salad combines the nutty flavor of farro with the sweetness of zucchini, all tied together by a bright and tangy lemon garlic dressing.
Ingredients:
– 1 cup cooked farro
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Cook farro according to package instructions. Let it cool.
2. In a large skillet, heat the olive oil over medium-high heat. Add zucchini slices and cook until tender, about 3-4 minutes per side.
3. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
4. In a large bowl, combine cooked farro, zucchini, and lemon garlic dressing. Toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 15-20 minutes
Zucchini and Pomegranate Salad with Honey Drizzle
This refreshing summer salad combines the sweetness of pomegranate seeds with the earthy flavor of zucchini, all tied together with a drizzle of honey.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup pomegranate seeds
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
2. Add the sliced zucchini and let it sit at room temperature for at least 30 minutes to allow it to absorb the flavors.
3. Just before serving, stir in pomegranate seeds.
4. Drizzle with honey and garnish with fresh mint leaves, if desired.
Cooking Time: None! This salad is best served immediately after preparation.
Summary
Get ready to refresh your salad game with these 18 deliciously crisp zucchini salad recipes! From classic combinations like Grilled Zucchini and Arugula Salad with Lemon Vinaigrette, to more unique pairings such as Spiralized Zucchini Salad with Avocado and Cherry Tomatoes, there’s something for every taste. With a range of flavors and textures, these salads are perfect for hot summer days or any time you need a light and satisfying meal. Whether you’re in the mood for Mediterranean, Thai, or simply a good ol’ fashioned veggie-packed salad, this collection has got you covered!
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