Best 5 Raw Zucchini Salad With Lemon And Parmesan Recipes
Zucchini, a versatile summer squash, takes center stage in this refreshing and vibrant raw zucchini salad. This delectable dish is a symphony of flavors and textures, where the crispness of the zucchini harmonizes with the tangy lemon dressing and the nutty Parmesan cheese. The zesty lemon marinade infuses the zucchini with a burst of brightness, while the Parmesan adds a savory richness that perfectly complements the natural sweetness of the zucchini. This salad is not only a feast for the taste buds but also a visual delight, with its vibrant green hues and pops of yellow from the lemon zest. Whether served as a refreshing side dish or as a light and healthy main course, this raw zucchini salad is sure to impress with its simplicity and deliciousness.
This article offers a collection of raw zucchini salad recipes that cater to various dietary preferences and culinary tastes. From the classic combination of lemon and Parmesan to innovative variations featuring herbs, nuts, and seeds, these recipes provide a versatile range of options for creating a delectable zucchini salad. Each recipe is carefully crafted to highlight the natural flavors of zucchini while incorporating unique ingredients and dressings that add depth and complexity. Whether you prefer a simple and refreshing salad or one packed with bold flavors, this article has a recipe to suit your palate.
RAW ZUCCHINI SALAD
Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.
Provided by kolibri
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time P1DT10m
Yield 3
Number Of Ingredients 7
Steps:
- Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 19.1 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 797.9 mg, Sugar 15.6 g
ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE
This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
- Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
- Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
LEMONY ZUCCHINI SALAD
Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ.
Provided by Alison Sprinkman
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
- Combine zucchini, onion, and parsley together in a bowl.
- Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 5.3 g, Fat 6.9 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 1 g, Sodium 24.4 mg, Sugar 2.3 g
Tips:
- Choose firm, young zucchini for the best flavor and texture.
- Use a mandoline or sharp knife to thinly slice the zucchini. This will help it absorb the dressing better.
- If you don't have a mandoline, you can use a vegetable peeler to create long, thin strips of zucchini.
- Be sure to rinse the zucchini well before slicing it. This will help remove any dirt or debris.
- If you want a more flavorful salad, marinate the zucchini in the dressing for at least 30 minutes before serving.
- Garnish the salad with fresh herbs, such as basil, mint, or oregano, for an extra pop of flavor.
Conclusion:
This raw zucchini salad with lemon and parmesan is a refreshing and healthy dish that is perfect for a summer meal. It is light and flavorful, and the lemon and parmesan add a nice tang and richness. This salad is also very easy to make, and it can be ready in just a few minutes. So next time you are looking for a healthy and delicious salad, give this raw zucchini salad a try.
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