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Zucchini Salad

NotesVideo: How to Dice Onions

Recipe Notes

  • Freeze extra lemon juice to use later.






1 teaspoon
vegetable oil
2 Tablespoons
lemon juice
1⁄4 teaspoon
dried oregano or basil
1⁄4 teaspoon
1⁄8 teaspoon
small zucchini, sliced crosswise. Wash first.
1⁄2 cup
sliced thinly or chopped small, red or sweet onion
1⁄4 cup
grated parmesan cheese


  1. Wash hands with soap and water. Gather ingredients together on a clean surface.
  2. Mix oil, lemon juice, oregano or basil, salt and pepper together in medium bowl.
  3. Add zucchini, onion and cheese. Mix gently. Cover and chill until ready to serve.
  4. Refrigerate leftovers within 2 hours.


  • Freeze extra lemon juice to use later.
Photo of Zucchini Salad
Prep time: 10 minutes
Makes: 6 cups
Nutrition Facts: View Label
Last updated: 08/05/20

1 Comments for "Zucchini Salad"

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.