This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This looks like a green spaghetti right, is that what your thinking? No pasta was cooked in the making of this zucchini salad!! In fact no pasta is IN this zucchini salad, although it does looks like it though. Maybe it should have been called Zucchini pasta??
Either way it is soft, luscious and fresh with the hint of lemon throughout each bite!
Now’s the time to get your fresh zucchini at any farmers market or any market for that matter. Or maybe you have a garden and soon you’ll have zucchini coming out of your ears right? This uses 4 medium zucchini or how ever many you need to make up 6 cups shredded.
You certainly don’t need to shred the zucchini, but I find the lemon dressing really gets absorbed so well when shredded. You could easily just slice, dice or use a vegetable peeler to make ribbon style slices. Whatever you fancy, you will love this simple side dish to any summer dinner!
Add some fresh parsley, basil, scallions and even a bit of creamy goat cheese sprinkled over the top if you like!
To shred the zucchini I used a Pampered Chef vegetable peeler with the serrated side. Or you can use a food professor.
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Fresh Zucchini Salad with Lemon Vinaigrette
- 4 medium zucchini shredded or 6 cups
- 3 tablespoons extra virgin olive oil
- juice of 2 lemons or 3 tablespoons
- zest of 1 lemon
- 1/2 teaspoon salt
- pepper to taste
- 1/4 cup fresh chopped basil & parsley
- Optional toppings: dried cherries sliced almonds, goat cheese
- Shred, dice or slice zucchini to equal 6 cups total. In a small bowl, whisk together, oil, lemon juice, zest, salt and pepper.
- Pour dressing over zucchini and fresh basil and parsley and toss gently.
- Top with additional toppings if desired.
- Keep refrigerated.
Weight Watchers PointsPlus: 2*