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Cooking + Entertaining

Zucchini salad: the recipe for a simple and light summer side dish

Zucchini salad: the recipe for a simple and light summer side dish


Extra virgin olive oil

L’zucchini salad it’s a contour simple and light, ideal for summer and to accompany meat, fish or dairy-based main courses. To prepare it, you can use the raw zucchinichoosing them very fresh and tender, possibly with the flower still attached, or just cooked blanch: the important thing is that they do not lose their crunchiness.

Zucchini are typical summer vegetables, rich in water, vitamins and minerals, excellent for making nutritious and low-calorie dishes. In our recipe we have cut them a thin slices with a mandolin and marinated with extra virgin olive oil, garlic, basil and mint, to make the dish even fresher and fragrant. You can also add some grated lemon zest and complete the salad with toasted pine nuts.

This aromatic side dish is also excellent enriched with other ingredients, such as cherry tomatoes, Taggiasca olives, tuna fillets in oil and cold boiled potatoes: in this way you will obtain a single dish rich and filling.

Find out how to make zucchini salad by following the step by step procedure and advice. Also try steamed and grilled zucchini.

How to make zucchini salad

First of all, wash the zucchini thoroughly under running water 1 and eliminate the ends.

With the help of a mandolin or a potato peeler, cut them lengthwise into very thin slices 2.

At this point, turn to the dressing. Take a small bowl and add the finely chopped garlic, mint and basil. Pour in the extra virgin olive oil 3 and season with salt and pepper.

Mix the sauce with a teaspoon, arrange the courgettes and season them, so as to distribute the marinade well 4.

Leave the courgettes to marinate for at least an hour: in this way they will absorb all the aromas and will be even tastier. 5.

After the marinating time has elapsed, the zucchini salad is ready to be enjoyed 6.

Tips and variations

For the preparation of this recipe it is important to use the very fresh courgettespreferably with the flower, as they are sweeter and crunchy.

We can cut raw zucchini too julienne style: after grating them, they are left to macerate for half an hour in lemon juice. Then, they are seasoned with a marinade of oil, salt, pepper and aromatic herbs.

We can enrich our zucchini salad with gods fresh cherry tomatoes o buckets and with flakes of parmesan or fresh pecorino.

To give an extra touch to the zucchini salad, you can add a little freshly ground chilli.

If you prefer not to eat raw zucchini, it is possible to prepare aboiled zucchini salad: cut the courgettes into wedges or slices and blanch them in boiling, lightly salted water for a few minutes: do not let them boil too much as they could fall apart. Drain them and wait for them to cool. Finally season and serve.


The zucchini salad can be preserved in the fridge per 2 dayscovered with cling film or inside an airtight container.

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