I used to ignore zucchini unless it was grilled or buried in a pasta dish. Then I tried turning it into a raw salad, and — surprise — it worked. Not just worked, actually. It became something I now make almost every week when it’s hot and I can’t be bothered to cook. This zucchini salad is ridiculously simple, refreshing, and actually tastes like summer in a bowl. It’s crisp, tangy, and doesn’t sit heavy like mayo-loaded stuff.
Perfect on its own or next to whatever came off the grill.
Active Time: 10 minutes
Total Time: 20 minutes
Servings: 4 good bowls
Ingredients
Nothing complicated. If you’ve got a knife and a bowl, you’re already halfway there.
- 2 medium zucchinis — thin ribbons or coins, your call
- 1 tbsp olive oil — use the decent stuff if you have it
- Grated zest from one lemon
- Juice of half a lemon
- 1 small garlic clove, finely grated
- Salt and pepper — go by taste
- A small bunch of mint or basil, chopped
Extras if you’re feeling it:
- Handful of cherry tomatoes, halved
- Toasted pine nuts or almonds — adds crunch and a little nutty something
Instructions
Preparation
Start by washing the zucchinis. Use a mandoline or go slow with a knife to slice them up. Thin ribbons look nice, but coins are faster. Drop everything in a bowl, sprinkle with a little salt, and let it sit while you get the dressing ready. This step helps the zucchini soften up just enough without turning limp.
Now grab a small bowl. Mix olive oil, lemon zest, lemon juice, and garlic together. It’s a basic dressing, but the combo hits just right.
Cooking
There’s no heat involved, which is exactly the point. After 10 minutes, pour off any liquid the zucchini gave up. Pat them dry if they’re a little wet. Then toss them with the dressing and give it a good stir. Don’t rush this — you want every piece coated.
Serving
Toss in the herbs and any extras you’re using. If you’re adding tomatoes or nuts, go easy — it’s still a zucchini salad, not a chopped veggie bowl. Serve it cold, preferably outside, with a drink in hand. Or not. Either way, it works.
Nutritional Value Per One Serving
Nutrition Facts
- Calories: 80
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 2g
Tips and Variations
Try these if you want to change things up or you’ve made it ten times already:
- Swap the mint for dill or flat-leaf parsley — changes the whole vibe
- Add avocado chunks if you want it creamier
- Try a splash of red wine vinegar instead of lemon for something punchier
- Shave in some vegan cheese or nutritional yeast if you’re into that kind of thing
Honestly, once you make this once, you’ll start throwing in whatever’s lying around in your fridge. It’s forgiving like that.
Conclusion
Zucchini salad recipes don’t sound exciting. I get it. But this one? This one’s a keeper. You’ll make it for the first time just to try something different, then again because it’s good, then again because it’s the only thing you want to eat when it’s hot. It’s not just a healthy zucchini salad — it’s one of those things that quietly becomes a regular in your kitchen without much effort. No guilt, no rules, just a clean flavor that works.
For more delightful recipes, check out our collection of salads.