Skip to main content

Zucchini Salad


Recipe Notes

  • Freeze extra lemon juice to use later.


1 teaspoon vegetable oil
2 Tablespoons lemon juice
¼ teaspoon dried oregano or basil
¼ teaspoon each salt and pepper
5 cups zucchini rounds (about 4 small zucchini)
½ cup thinly sliced or chopped small red or sweet onion 
¼ cup shredded or grated Parmesan cheese


  1. Mix oil, lemon juice, oregano, salt and pepper together in large bowl.
  2. Add zucchini, onion and cheese. Mix gently. Cover and chill until ready to serve.
  3. Refrigerate leftovers within 2 hours.


  • Freeze extra lemon juice to use later.
Photo of Zucchini Salad
Prep time: 10 minutes
Cook time: 0 minutes
Makes: 6 Cups
Nutrition Facts: View Label


This recipe gives us an easy way to keep up with a vigorous zucchini plant! The small/young zucchini are so tasty sliced thin and covered with this light dressing. We chopped up fresh basil since it is also growing in the garden now. I plan to use lime juice, cumin and cilantro for the next batch. Thanks for another versatile recipe.