Summer Zucchini Salad
This chopped summer zucchini salad is pretty simple to prep, but the end result is full of complex fresh beautiful favors!
Excellent as a side dish for BBQ night or to bring & share for a potluck-type party.
Our gardens and farmers’ markets are overflowing with fresh zucchini! The trick now is to pick them while they’re young and tender rather than massive and overgrown, which seems to happen within just a day or two 
Zucchini are readily available year-round thanks to greenhouse growing, but they get their own curtain call and beautiful performance, mid-summer through fall, throughout North America.
They’re usually quite inexpensive, in fact, growing up in Utah it was pretty normal to find a big bag of zucchini sitting on our porch as a gift from a neighbor who just couldn’t use them fast enough!
Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all of which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as bread) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times per week can help us with our weight loss goals.
Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dressing a strange metallic or overly acidic taste.
4 servings
Ingredients:
- 6 medium zucchini and/or summer squash, cut into bite sized pieces
- 5 garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved
- 2 Tbsps olive oil, divided
- 2 Tbsps freshly squeezed lemon juice
- 1/2 cup Parmesan cheese, finely grated, divided
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh basil, chopped
Instructions:
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. 
Add in your minced garlic and cook for no longer than 1 minute, or until just fragrant.
Add in the zucchini and stir-fry for 3-4 minutes, or just until crisp-tender. Set aside to cool for a bit.
In a large bowl, add the remaining 1 Tablespoon olive oil, fresh lemon juice, chopped parsley, basil, and ¼ cup of Parmesan cheese. Whisk to combine well, then add in the cherry tomatoes and zucchini. Toss gently to coat all the veggies with your dressing.
Cover and refrigerate for at least 1 hour, up to 4 hours.
Sprinkle your marinated zucchini salad with the remaining Parmesan cheese, and maybe a few more fresh herbs and enjoy!
Rachel
Ingredients
- 6 medium zucchini and/or summer squash, cut into bite sized pieces
- 5 garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved
- 2 Tbsps olive oil, divided
- 2 Tbsps freshly squeezed lemon juice
- 1/2 cup Parmesan cheese, finely grated, divided
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh basil, chopped
Instructions
- Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add in your minced garlic and cook for no longer than 1 minute, or until just fragrant. Add in the zucchini and stir-fry for 3-4 minutes, or just until crisp-tender. Set aside to cool for a bit.
- In a large bowl, add the remaining 1 Tablespoon olive oil, fresh lemon juice, chopped parsley, basil, and ¼ cup of Parmesan cheese. Whisk to combine well, then add in the cherry tomatoes and zucchini. Toss gently to coat all the veggies with your dressing.
- Cover and refrigerate for at least 1 hour, up to 4 hours.
- Sprinkle your marinated zucchini salad with the remaining Parmesan cheese, and maybe a few more fresh herbs and enjoy!
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