Best 3 Zucchini And Squash Salad Recipes

**Zucchini and Squash Salad: A Refreshing Summer Dish**

When summer arrives, it's time to enjoy the abundance of fresh zucchini and squash. This versatile duo can be used in a variety of dishes, from hearty casseroles to refreshing salads. This article features three delicious zucchini and squash salad recipes that are perfect for a light lunch or a side dish at your next barbecue. The first recipe is a classic Zucchini and Squash Salad with a tangy vinaigrette dressing. The second recipe is a more unique Grilled Zucchini and Squash Salad with a smoky flavor. And the third recipe is a hearty Zucchini and Squash Salad with Quinoa, which is a complete meal in a bowl. All three recipes are easy to make and packed with flavor, so you're sure to find one that you love. So grab some zucchini and squash and get ready to enjoy the taste of summer!

Let's cook with our recipes!

SUMMER SQUASH AND ZUCCHINI SALAD

Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI-AND-SQUASH SALAD

Zucchini-and-Squash Salad image

Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 55m

Number Of Ingredients 10

Ingredients

2 zucchini (1 pound total), cut into thin slices
2 small yellow squashes (1 pound total), cut into thin slices
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup pine nuts, toasted
1 ounce Pecorino Romano, coarsely grated (1/4 cup)
1/4 cup fresh basil leaves, torn if large

Steps:

Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

SHAVED-SQUASH SALAD WITH TOMATOES, ZUCCHINI BLOSSOMS, RICOTTA, AND THYME OIL

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil image

If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 12

Ingredients

1 generous handful fresh thyme sprigs (about 3/4 ounces)
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 baby zucchini (3 ounces total), thinly shaved on a mandoline
4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
6 zucchini blossoms, halved or quartered if large
1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
Pinch of red-pepper flakes
1/4 teaspoon coarse salt
Coarsely ground pepper
3 ounces fresh ricotta (1/3 cup)

Steps:

Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Nutrition Facts : Calories 216 g, Cholesterol 13 g, Fat 60 g, Fiber 8 g, Protein 14 g, SaturatedFat 10 g, Sodium 395 g

Tips:

Choose firm zucchini and squash: Avoid vegetables that are bruised or have soft spots.
Use a sharp knife to julienne the zucchini and squash: This will help create even, thin strips that will cook evenly.
Do not overcrowd the pan when cooking the zucchini and squash: This will prevent them from cooking evenly.
Season the zucchini and squash to taste: You can use salt, pepper, garlic powder, onion powder, or any other desired seasonings.
Serve the zucchini and squash salad warm or cold: It is delicious either way.

Conclusion:

Zucchini and squash salad is a refreshing, healthy, and versatile dish that can be enjoyed as a side dish or main course. It is packed with flavor and nutrients, and it is a great way to use up fresh zucchini and squash from your garden. With its simple ingredients and easy preparation, this salad is sure to become a favorite in your home.