Healthy and fresh recipes for zucchini salads 6 times differently. A great summer side dish!

Did you have an excess of these tasty and healthy vegetables in your garden this year?

Don’t know how to deal with her anymore?

Then be inspired by our recipes for zucchini salads, which are not only nutritious, but also delicious and will serve as a separate dietary dinner or a great side dish.

Try them all!

Grilled zucchini salad with lemon dressing

A Summer Salad with Grilled Zucchini, Beans, Arugula, Olives and Mint is the perfect way to use up any extra zucchini you’ve grown in the garden. If you cover it with a dressing made of garlic, olive oil and lemon, you will have an absolute delicacy.

Ingredients

For the topping:

• 1 peeled lemon, finely chopped
• 1 small clove of garlic, finely grated
• 2 tablespoons of extra virgin olive oil
• fine sea salt, to taste
• black pepper, to taste
• fine chili flakes, to taste (optional)

For the salad:

• 2 medium zucchini
• 250 g of cooked cannellini beans
• 25 g of rocket leaves
• 3 extra large green olives, thinly sliced
• a handful of fresh mint leaves, torn into small pieces
• roasted hazelnuts

Method

1. Place the lemon and garlic in a small bowl and set aside.
2. Cut the zucchini lengthwise into 2 mm slices.
3. Heat the olive oil in a grill pan over medium heat.
4. Place the zucchini slices in a single layer on the hot pan.
5. Let them grill for 4-5 minutes without turning or stirring.
6. Once charred, turn them to the other side and grill for another 3 minutes.
7. The exact time needed depends on the intensity of the heat and the thickness of the slices, so keep an eye on the zucchini.
8. Season with salt and set aside.
9. Add 1 tablespoon of olive oil to the lemon and garlic and mix well.
10. Season with salt and pepper and optionally a dash of chili.
11. Mix the dressing with the drained beans, arugula and chopped olives.
12. Arrange on a large plate with grilled zucchini slices.
13. Sprinkle with torn mint leaves and roasted and crushed hazelnuts.
14. Enjoy your meal!

Zucchini salad with lemon and parmesan

This recipe for fresh zucchini slices tossed with lemon dressing and sprinkled with parmesan cheese and toasted pine nuts will become your favorite. Enjoy it!

Ingredients

• 3 medium zucchini
• 1 tablespoon of mayonnaise
• 2 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 tablespoons of extra virgin olive oil
• 1/2 cup Parmesan, thinly sliced
• 1/4 cup toasted pine nuts

Method

1. In the bottom of a large bowl, whisk together the mayonnaise, lemon juice, salt and black pepper.
2. Gradually add the olive oil, stirring constantly.
3. Cut the zucchini into “ribbons”.
4. The easiest way to do this is to have a vegetable peeler, but you can also use a sharp knife or a mandoline.
5. First, cut the top and bottom off the zucchini.
6. Then, holding it flat on a cutting board or supporting it in your hand, grab the flat top with a vegetable peeler and peel all the way down.
7. When you get to the seeds, turn the zucchini over and start doing the same thing on the other side.
8. Add the zucchini ribbons to the dressing and mix well.
9. Transfer the zucchini ribbons to a plate and sprinkle with slices of Parmesan and toasted pine nuts.

Zucchini, tomato and three herb salad

A fresh summer salad that you can use as a perfect side dish for a barbecue, a picnic, or even a weekend dinner.

Ingredients

• 500 g cherry tomatoes (red and yellow)
• 1 large zucchini (or 2 small)
• 1 shallot, sliced (or 1/3 cup chopped red onion) – soak in 2 tablespoons lemon juice
• 1/2 cup chopped fresh herbs together – chives, parsley and basil
• 3-4 tablespoons of extra virgin olive oil
• 2 teaspoons sumac spice
• pinch of smoked paprika (optional)
• 1 teaspoon of garlic or two cloves
• sea salt and cracked pepper to taste
• 1 tablespoon of lemon juice
• lemon slices for garnish

Method

1. Wash and cut the tomatoes and zucchini.
2. Place in a large serving bowl.
3. Chop a shallot (or red onion) and soak it in 2 tablespoons of lemon juice.
4. Set aside.
5. Chop the herbs and place in a small bowl.
6. Mix it up.
7. Mix olive oil, sumac, paprika, garlic, salt, pepper and lemon.
8. Walk together.
9. Pour over tomatoes and zucchini.
10. Add the soaked shallot slices (squeeze the lemon juice), herbs and mix again.
11. Garnish with lemon slices and salt and pepper to taste.
12. Serve immediately or store in an airtight container for up to 3-4 days.

Cold zucchini salad with celery stalks

This cold salad of roasted zucchini, celery stalks, lots of onions and mayonnaise dressing is a great summer side dish that everyone will enjoy. Make it a day ahead because it’s even better if you let it sit overnight.

Ingredients

• 450 g of zucchini
• salt to taste
• 1 tablespoon of butter
• pepper to taste
• 40 g stalked celery, cut into slices
• 30 g spring onions, chopped
• 0.5 cup mayonnaise
• 1 tablespoon chopped chives
• 1 teaspoon Dijon mustard

Method

1. Peel the zucchini and then cut it in half lengthwise.
2. Scrape out the seeds with a spoon.
3. Cut the zucchini into centimeter slices.
4. Put it in a colander with salt to sweat out the water.
5. Leave for 5-10 minutes and then gently squeeze the remaining water from the zucchini.
6. Quickly fry the zucchini in a pan with butter over medium heat.
7. Season with salt and pepper.
8. Cook the zucchini until slightly softened, about 2-3 minutes.
9. Remove from heat and let cool.
10. Once the courgettes have cooled, add the remaining ingredients to the bowl, toss and serve.

Zucchini slices with fruit and almonds

A delicious zucchini salad that is also extremely simple! Every bite is fresh, juicy and beautifully creamy. Enjoy it too.

Ingredients

• 1 small shallot, finely chopped
• 2 tablespoons of champagne vinegar
• 3 tablespoons of sliced almonds
• 2 medium zucchini
• 2 pins (or peaches, nectarines or plums)
• 2 teaspoons fresh thyme, chopped
• ⅓ cup chopped parsley
• 2 tablespoons of extra virgin olive oil
• sea salt and ground black pepper, to taste
• ½ teaspoon ground dried chili peppers or to taste
• 56 grams of soft vegan cheese, crumbled

Method

1. Place the shallots in a small bowl and cover with champagne vinegar.
2. Let sit for 10-15 minutes while you prepare the rest of the salad.
3. Toast the almond slices in one of two ways: on a baking sheet in the oven at 175 degrees for 10 minutes, or in a pan over medium heat, stirring frequently, for about 5 minutes.
4. Set aside to cool.
5. Using a vegetable peeler, peel the zucchini lengthwise.
6. Save the seeds for other recipes.
7. Spread the zucchini slices on a serving plate, or curl them a little for a nicer presentation.
8. Pour over the shallots and the rest of the champagne vinegar.
9. Cut the pins (or other fruit) into small pieces and arrange them on the zucchini.
10. Sprinkle chopped thyme and parsley on top.
11. Drizzle evenly with extra virgin olive oil as well.
12. Finish the salad by seasoning it evenly with salt and pepper.
13. Sprinkle the top with ground pepper.
14. Finely crush the sliced toasted almonds with your fingers and sprinkle them over the salad.
15. Spread small pieces of vegan cheese evenly into the resulting salad.
16. Let the salad sit for 5-10 minutes so that the acid from the vinegar and salt can soften the zucchini a bit.
17. Serve the salad right after!

Baked zucchini salad with yogurt dressing

A luxurious healthy salad of roasted zucchini with yogurt-dill dressing is really easy to prepare and is full of colorful vegetable goodness. A perfect side dish that is also gluten-free and sugar-free!

Ingredients

• 400-500 g of zucchini
• 250 g of red pepper
• 1 red onion
• 80 g of cabbage leaves
• 3 tablespoons of extra virgin olive oil
• salt and pepper to taste
• 1/4 cup unsweetened Greek yogurt
• 2 spoons of coarse mustard
• 4 tablespoons of extra virgin olive oil
• 1 small bunch of fresh dill
• salt and pepper to taste
• 1/2 lemon (optional)

Method

1. Preheat the oven to 180 degrees Celsius and line a large tray with baking paper or aluminum foil.
2. Peel and chop the onion.
3. Trim and slice the pepper into thick slices.
4. Spread the onion and pepper on a baking sheet and drizzle with 2 tablespoons of olive oil. ¨
5. Mix the onion and pepper in the oil with your hands, then spread everything evenly.
6. Place the tray in the oven for 10-12 minutes.
7. While the vegetables are in the oven, slice and dice the courgette into 5mm-1cm thick rounds.
8. Remove the tray from the oven and add the zucchini to the tray.
9. Add another tablespoon of olive oil and gently mix everything again (use a large spoon or spatula as the tray will be hot!).
10. And spread evenly.
11. Return the tray to the oven and bake for a further 10-12 minutes until the courgettes start to soften.
12. Remove and let cool to room temperature.
13. Make the dressing by mixing together the yogurt, mustard, olive oil, and a pinch of salt and pepper in a small bowl or mug.
14. Finely chop a few pinches of dill (adjust according to your preferences) and mash everything with a fork.
15. Add lemon for a tastier dressing.
16. You can also thin the dressing by adding water if you like.
17. Layer the salad by spreading the sautéed vegetables on the cabbage leaves and drizzling everything liberally with the yogurt dressing.
18. Sprinkle with some fresh dill if you like.

And how did you enjoy the zucchini salads? Write to us in the comments, we will look forward to it!