Best 8 Zucchini Onion Salad Recipes
Zucchini onion salad is a refreshing and flavorful side dish perfect for summer gatherings or as a light lunch. Made with fresh zucchini, red onion, and a tangy dressing, this salad is a delightful blend of flavors and textures. The zucchini provides a mild sweetness, while the red onion adds a sharp bite. The dressing, made with olive oil, vinegar, lemon juice, and herbs, brings it all together with a bright and tangy finish. This salad is not only delicious but also incredibly easy to make, requiring just a few simple ingredients and minimal preparation time. Whether you're looking for a healthy and refreshing side dish or a quick and easy lunch option, this zucchini onion salad is sure to satisfy.
In addition to the classic zucchini onion salad recipe, the article also includes variations to cater to different tastes and dietary preferences. For those who prefer a creamy dressing, there's a recipe for a creamy dill dressing that adds a rich and tangy flavor to the salad. If you're looking for a vegan option, there's a recipe for a vegan dressing made with olive oil, vinegar, and lemon juice. And for those who like a bit of heat, there's a recipe for a spicy dressing made with chili peppers and cayenne pepper. With so many variations to choose from, there's a zucchini onion salad recipe for everyone to enjoy.
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.
HEAVENLY ZUCCHINI SALAD
We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts :
ZUCCHINI SALAD WITH RED ONION
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
- Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.
Nutrition Facts : Calories 52 g, Fat 4 g, Fiber 1 g, Protein 2 g
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
SUMMER SQUASH AND ZUCCHINI SALAD
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
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-ONION SALAD
I wrinkled my nose at this in the beginning, then raised my eyebrows at how filling it was! It was a comfortable warm-down after a morning running around on tired feet. This will cook fast, so it's advised to wait until everything has been diced and shredded before you begin.
Provided by Etak the Thivis
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grate zucchini (larger bits gives a more satisfying texture when finished).
- Dice onion (s).
- Over medium heat (gas 2) melt butter in frying pan.
- Add the onion to pan and sauté for 2-3 minutes.
- Add shredded zucchini and mix well with the onions.
- Toss in your salt/pepper/other spices.
- Sauté mixture until zucchini is slightly limp (3-4 minutes).
- Lastly, put in the sour cream and mix it in well.
- Reduce the heat and cook either for 1 minute or until the sour cream is warm.
- Serve immediately!
Nutrition Facts : Calories 231.1, Fat 18.2, SaturatedFat 11.3, Cholesterol 43.7, Sodium 197.2, Carbohydrate 16, Fiber 3.3, Sugar 6.9, Protein 4.2
GRILLED ZUCCHINI WITH ONIONS
Wondering what to do with all of your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It's also an easy recipe to double or triple for summer cookouts. -Alia Shuttleworth, Auburn, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once., Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TOMATO, ONION AND ZUCCHINI SALAD
Provided by Kristin H. R. Small
Categories Salad Onion Tomato Vegetarian Quick & Easy Basil Zucchini Summer Bon Appétit Georgia
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.
Tips:
- Choose the right zucchini. Look for medium-sized zucchini that are firm and have smooth skin. Avoid zucchini that are too large or have blemishes.
- Slice the zucchini thinly. This will help the zucchini cook evenly and absorb the flavors of the dressing.
- Use a sharp knife. A sharp knife will make it easier to slice the zucchini thinly and evenly.
- Don't overcook the zucchini. Zucchini should be cooked until it is tender-crisp, but not mushy.
- Use a variety of herbs and spices. This will add flavor and complexity to the salad.
- Let the salad sit for at least 30 minutes before serving. This will allow the flavors to meld.
Conclusion:
Zucchini onion salad is a refreshing and flavorful side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its bright colors and delicious flavor, this salad is sure to be a hit at your next party or potluck.
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