by Tania Sheff · This post may contain affiliate links
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ThisRoasted Zucchini Saladis so flavorful and healthy, you'll want to make it over and over again! Seasoned with lemon-parsley dressing, it requires only 5 simple ingredients!
Don’t you crave this tasty, fresh, and zesty Zucchini Salad? This classic Italian recipe is a staple at my home and I think it’ll become your favorite way to enjoy zucchini!
This Zucchini Salad pairs well with practically any dish, or you can enjoy it just on its own. I love to eat it with fresh mozzarella cheese and a slice of crusty bread. There is just something special about this combination.
Video tutorial
How to pick the Best Zucchini?
Zucchini is the main ingredient here, so you’ll want to make sure you pick the best. When shopping for zucchini, try to find small or medium zucchini (6 to 9 inches in length) and relatively thin ones. The zucchini should feel heavy for its size. The skin should look smooth, with a dark green color, and be free of blemishes.
Zucchini Salad Dressing
The dressing is simple and very tasty. It's made with:
- Olive Oil.Use high-quality extra virgin olive oil for extra health benefits and extra flavor.California Olive Ranchis my favorite and I always use it.
- Lemon Juice.Use fresh lemon juice. You can add lemon zest as well.
- Garlic.You can skip it if you don't like it, or use a bit less.
- Parsley.You can substitute other fresh herbs like fresh dill, fresh mint, fresh basil, or cilantro if preferred.
- Sea Salt.Or kosher salt.
How to Make Zucchini Salad
1. Cut the zucchini in half with a sharp knife and slice it into thin slices.
2. Heat up a large, non-stick griddle on medium-high heat. Fry the thin ribbons without any oil, for about 3 minutes on each side, until they get brown marks and soften a little.
3. Prepare the dressing by whisking the rest of the ingredients together.
4. Pour the dressing over grilled zucchini and mix well. Serve warm or cold.
Tips for the best Zucchini Salad
- Don't peel the zucchini.While you can take a vegetable peeler to this zucchini, leaving the skin on adds nutrients and texture to the dish.
- Don't cook the zucchini with oil.This will allow the zucchini to remain tender and not absorb oil that will make it greasy.
Add-ins and substitutions
- Use other vegetables.This recipe can be made with yellow summer squash, pumpkin, grape tomatoes, artichoke hearts, eggplant, red pepper, cherry tomatoes, red onion, kalamata olives, or broccoli as well.
- Add cheese.Try this perfect side dish with goat cheese, parmesan cheese, or feta cheese.
- Add seasonings.Add extra flavor with red chili flakes, black pepper, or garlic powder.
- Use other salad dressings.You can make this easy recipe with your favorite dressing or acid, such as a lemon vinaigrette, apple cider vinegar, white wine vinegar, red wine vinegar, or Greek dressing.
Zucchini Salad FAQs
Is this Zucchini Salad Healthy?Yes. Since zucchini isn't fully cooked through, it still retains a lot of nutrients. The salad dressing is also very healthy.
Is it Vegan?Yes. This Zucchini Salad is suitable for vegans.
Is it Keto Friendly?Yes. Zucchini is very low in carbs (only 3g net carbs per cup).
THIS ROASTED ZUCCHINI SALAD IS PERFECT FOR A SUMMER PICNIC!
What to Serve Zucchini Salad With
Serve it on the side with EVERYTHING! Seriously, this salad makes a great addition to any meal.
What to do with extra zucchini
- Shrimp and Zucchini Skillet
- Mexican Zucchini Boats
- Quick Zucchini Pasta
- Shrimp Scampi with Zucchini Noodles
- Zucchini Rice
I can’t wait for you to try this salad! Now’s the time to get your fresh zucchini at any farmer’s market. Or perhaps you have a garden and soon you’ll have your own zucchini? In any case, share your feedback and ENJOY!!!
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to share your photos with meon Pinterest! I always check!
Try my Easy Salmon Patties with this recipe!
More tasty salad recipes:
- Tomato Cucumber Salad
- Iceberg Lettuce Salad
- Wedge Salad
- Spring Mix Salad
Roasted Zucchini Salad
Tania Sheff
This Roasted Zucchini Salad is so flavorful and healthy, you’ll want to make it all summer long! Seasoned with lemon-parsley dressing, it requires only 5 ingredients!
4.62 from 71 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Salad
Cuisine Italian
Servings 4 servings
Calories 105 kcal
Ingredients
Instructions
Cut the zucchini in half and slice it into thin strips.
4 medium zucchini
Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, for about 3 minutes on each side, until they get brown marks and soften a little.
Prepare the dressing by whisking the rest of the ingredients together.
2 tbsp. olive oil, 2 tbsp. lemon juice, 2 small garlic cloves, 2 tbsp. chopped parsley, ¼ tsp. salt
Pour the dressing over grilled zucchini and mix well. Serve warm or cold.
Notes
Add-ins and substitutions
- Use other vegetables.This recipe can be made with yellow summer squash, pumpkin, grape tomatoes, artichoke hearts, eggplant, red pepper, cherry tomatoes, red onion, kalamata olives, or broccoli as well.
- Add cheese.Try this perfect side dish with goat cheese, parmesan cheese, or feta cheese.
- Add seasonings.Add extra flavor with red chili flakes, black pepper, or garlic powder.
- Use other salad dressings.You can make this easy recipe with your favorite dressing or acid, such as a lemon vinaigrette, apple cider vinegar, white wine vinegar, red wine vinegar, or Greek dressing.
Nutrition
Calories: 105kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 139mgPotassium: 552mgFiber: 2gSugar: 5gVitamin A: 1015IUVitamin C: 48.3mgCalcium: 44mgIron: 1.2mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
