by Tania Sheff · This post may contain affiliate links
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This Roasted Zucchini Salad is so flavorful and healthy, you'll want to make it over and over again! Seasoned with lemon-parsley dressing, it requires only 5 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(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 Ranch is my favorite and I always use it.
Lemon Juice. Use freshly squeezed lemon juice.
Garlic. You can skip it if you don't like it, or use a bit less.
Parsley. You can substitute with fresh dill, mint, or cilantro, if preferred.
Salt.
How to Make Zucchini Salad
1. Cut the zucchini in half and slice it into thin strips.
2. 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.
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.
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!!!
Can I use summer squash instead? Yes! Summer squash works, too.
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).
How to Store Zucchini Salad? Refrigerate it in an airtight container for up to 3 days.
Can I use other vegetables? Yes. You can also use pumpkin or eggplant instead of zucchini.
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
CREAMY ZUCCHINI SAUCE
SHRIMP SCAMPI WITH ZUCCHINI NOODLES
ZUCCHINI PIZZA ON BREAD
EASY SHRIMP AND ZUCCHINI SKILLET
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!
ULTIMATE ZUCCHINI SALAD
Tania Sheff
This Ultimate 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!
Cut the zucchini in half and slice it into thin strips.
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.
Pour the dressing over grilled zucchini and mix well. Serve warm or cold.
The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.
To avoid getting soggy zucchini cut thick slices about 1/3 inch so it cooks evenly on the grill. Thinner slices will cook much faster and become mushy and soggy and hard to handle.
There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.
Tossing the zucchini with garlic powder, Italian seasoning, salt, and pepper before baking gives it an amazing foundation of flavor. But adding a few extra seasonings after it roasts really takes it over the top.
You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.
Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.
Definitely not. You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt. If you try to rinse out the extra salt, you risk adding back in the water you just tried to get rid of.
Mushy/soft/stringy flesh texture - Along with these brown/dark spots, the flesh of the zucchini may begin to look and feel mushy, stringy, and soft. If your zucchini looks stringy, not firm and meaty, it's time to be discarded.
Bad zucchini will feel rubbery or slimy to the touch. It may also have an off-putting smell and dark or fuzzy moldy spots. The interior of bad zucchini may be off-white to brownish with stringy, mushy flesh and large, hard seeds.
Things You Should Know. If you see mold, black spots, browning, yellowing, shriveling, or wrinkling on the skin of your zucchini, it has likely gone bad. A soft, mushy, or slimy texture also indicates spoilage.
As previously stated, zucchini is a fruit that is high in fiber. As well as improving digestion and reducing the risk of type 2 diabetes, high-fiber diets also help improve heart health. Studies have shown that diets that high fiber diets can help reduce a person's risk of developing coronary heart disease.
Do Store Fresh Zucchini in the Fridge. If properly stored, zucchini will last up to a week. The best way to store zucchini is in the refrigerator, preferably in the crisper drawer where humidity is kept to a minimum.
By sprinkling the cut vegetable with salt and letting it stand in a colander over the sink, water will drip out, leaving behind a firmer vegetable. The zucchini can then be more easily sauteed or roasted to bring out its natural sugars and, hence, flavor.
One of the keys to keeping zucchini fresh is to keep it as dry as possible, which means it's best to wash it just before using. To go a step further, you can pat zucchini down with a paper towel to absorb every bit of moisture before storing.
A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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