Best 9 Zucchini And Dill Salad Recipes

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Zucchini and dill salad is a refreshing and flavorful dish that is perfect for summer cookouts and gatherings. Made with fresh zucchini, dill, and a tangy dressing, this salad is light and healthy, yet satisfying. It is also incredibly versatile and can be easily customized to your liking. For a more substantial salad, add some grilled chicken or shrimp. For a vegan option, omit the cheese and use a plant-based dressing. No matter how you choose to make it, zucchini and dill salad is sure to be a hit.

This article provides three different recipes for zucchini and dill salad, each with its own unique flavor profile. The first recipe is a classic zucchini and dill salad made with a simple dressing of olive oil, vinegar, and lemon juice. The second recipe adds a bit of sweetness with the addition of honey and dried cranberries. The third recipe is a creamy dill dressing made with Greek yogurt and sour cream. All three recipes are easy to make and can be ready in under 30 minutes.

Let's cook with our recipes!

ZUCCHINI AND DILL SALAD



Zucchini and Dill Salad image

In a large bowl, mix together all ingredients. Taste and season as necessary. Store in an air-tight container in the fridge for up to two days. The salad will

Provided by Matkonation

Categories     Side Dish, Vegetable Side, Appetizers, Salads

Yield Servings

Number Of Ingredients 8

4 firm and fresh zuchini, coarsely grated and strained well
2 tablespoon olive oil
2 tablespoon white vinegar
2 tablespoon lemon juice
1 teaspoon sugar
2 garlic cloves, minced
1/4 cup dill, chopped
salt and freshly ground pepper to taste

Steps:

  • In a large bowl, mix together all ingredients. Taste and season as necessary. Store in an air-tight container in the fridge for up to two days. The salad will produce extra liquid while being stored- if you don't want the extra liquid you can use a strainer).

Nutrition Facts :

RAW ZUCCHINI SALAD



Raw Zucchini Salad image

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

3 tablespoons white wine vinegar
3 tablespoons white sugar
1 teaspoon salt
freshly ground pepper to taste
½ bunch fresh dill, chopped
4 cups cubed zucchini
2 green onions, trimmed and finely sliced

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 WITH FETA, WALNUTS & DILL



Zucchini with Feta, Walnuts & Dill image

This salad of thinly-sliced, summery zucchini topped with feta, dill, and walnuts has a lovely Greek spin.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 4

Number Of Ingredients 8

1 pound small zucchini, sliced very thin
2 tablespoons extra virgin olive oil, best quality such as Colavita or Lucini
Salt
Freshly ground black pepper
½ cup crumbled feta cheese
½ cup walnuts, toasted if desired
2 tablespoons chopped fresh dill
1 small lemon, cut into wedges

Steps:

  • Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates. Drizzle zucchini lightly with extra virgin olive oil (about 1½ teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Serve immediately with lemon wedges.

Nutrition Facts :

ZUCCHINI SALAD



Zucchini Salad image

Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Yield Makes 3 cups

Number Of Ingredients 6

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

ZUCCHINI AND DILL SALAD



Zucchini And Dill Salad image

This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence mightily.

Provided by The New York Times

Categories     salads and dressings

Time 20h

Yield 4 to 6 servings

Number Of Ingredients 7

4 medium zucchini, about 1 1/2 pounds
2 tablespoons imported mustard
1 tablespoon red-wine vinegar
1/3 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill

Steps:

  • Trim off ends of zucchini. Cut crosswise into 1/4-inch-thick slices. There should be about 6 cups.
  • Bring enough water to boil to cover slices. Add slices and simmer 1 1/2 minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.
  • Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.
  • Add zucchini slices and toss to blend. Serve.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI WITH SOUR CREAM AND DILL



Zucchini with Sour Cream and Dill image

Categories     Salad     Dairy     Herb     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Buffet     Squash     Zucchini     Summer     Chill     Sour Cream     Dill     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 5

3/4 cup sour cream
1/2 cup thinly sliced sweet onion
1 tablespoon chopped fresh dill leaves
1 teaspoon sugar
1 pound zucchini (about 2 large)

Steps:

  • In a bowl stir together all ingredients except zucchini until combined well. Cut zucchini crosswise into 1/8-inch-thick rounds and toss with sour cream mixture and salt to taste until combined well. Chill zucchini mixture, covered, at least 1 hour and up to 8.

ZUCCHINI IN DILL CREAM SAUCE



Zucchini in Dill Cream Sauce image

My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

7 cups sliced zucchini (1/4-inch slices)
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
1/2 teaspoon dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream

Steps:

  • In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASY DILLED ZUCCHINI



Easy Dilled Zucchini image

A sprinkling of dried dill and lemon juice turns a simple side into a superstar.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
2 medium zucchini (about 1 1/2 pounds), halved crosswise, and cut lengthwise into 1/2-inch-thick spears
Coarse salt and freshly ground pepper
2 tablespoons fresh lemon juice
1/2 teaspoon dried dill

Steps:

  • Heat oil in a large skillet over medium-high heat. Add zucchini, and season generously with salt and pepper. Cook, tossing frequently, until zucchini is crisp-tender and starting to brown, 4 to 6 minutes. Add lemon juice and dill. Cook, tossing, about 1 minute more.

Nutrition Facts : Calories 56 g, Fat 3 g, Protein 2 g

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

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

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

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

Tips:

  • Choose fresh and tender zucchini for the best flavor and texture.
  • Use a sharp knife to thinly slice the zucchini so that it cooks evenly.
  • If you don't have fresh dill, you can use 1 tablespoon of dried dill.
  • Be careful not to overcook the zucchini, as it should still have a slight crunch.
  • Serve the salad warm or at room temperature.

Conclusion:

Zucchini and dill salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavor, this salad is sure to be a hit at your next party or potluck.

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