Go Back Email Link
–+ servings
A white bowl filled with ribbons of zucchini and cherry tomatoes.

Zucchini Salad

4.34 from 3 votes
Encharted Cook | Jan Nunes
Zucchini Salad couldn't be easier to make. Fresh zucchini is tossed in an aromatic Italian salad dressing and served well chilled.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course Salad
Cuisine American
Servings 4 Servings
Calories 83 kcal

Ingredients
 

  • 2 Medium Zucchini, Thinly Sliced
  • 8 Cherry Tomatoes, Quartered
  • ¼ Cup Italian Dressing
  • ½ Teaspoon Granulated White Sugar, or Sugar Substitute
  • ½ Cup Red Onion, Finely Minced, (Approximately ½ of a Medium Onion)
  • 3 Tablespoons Parmesan Cheese, Grated
  • 2 Tablespoons Fresh Parsley, Chopped

Instructions
 

  • In a large bowl whisk together the Italian salad dressing, granulated white sugar, red onion, parmesan cheese, and parsley.
  • Add the sliced zucchini and quartered cherry tomatoes and mix well.
  • Cover and refrigerate at least 1 hour before serving.

Notes

Make-Ahead & Storage
You can make this zucchini salad a day ahead of serving and store it in the refrigerator for up to 3 days in a covered container.
My Top Tips
A mandoline is a great tool to make long thin ribbons of zucchini. Plus you can also use it to make thin disc cuts. Always use a guard to protect your fingers when using a mandoline. If you do not have a mandoline, you can thinly cut the zucchini with a knife or a vegetable peeler.

Nutrition Per Serving

Calories: 83kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 219mg | Potassium: 386mg | Fiber: 2g | Sugar: 6g | Vitamin A: 566IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 1mg

All nutritional information on this site is an estimate. Your results may vary.

centered image