Description
A refreshing Summer Zucchini Salad that’s perfect for warm weather, featuring zucchini, fresh herbs, and a light lemon dressing.
Ingredients
Scale
- 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 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.
- 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!
Notes
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- This salad is best served chilled.
- Feel free to add other vegetables or proteins like chickpeas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stir-fry and toss
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Summer Zucchini Salad, refreshing salad, vegetarian recipe, summer recipes