How to Make Zucchini Salad
This is a brief overview to show you how simple this salad is. For the full recipe with all of the measurements, see the recipe card at the bottom of the post. Fun fact: I entered this raw zucchini salad in a random food challenge, and a well-known professional chef took one bite and exclaimed how delicious it was. High praise that I will never get over.
Zesting Lemons
Lemon zest is a fantastic way to add great lemon flavor to a recipe. The zest is the outside of the peel before you reach the white part. You will want to wash the lemon well, and then run the zester over it. Stop and move on to a different part of the peel when you see white. When you are adding raw zucchini to salad you want to keep in mind that it should be sliced thin. This will help whatever dressing is being used to marinate it and make it softer. It then takes on the flavor of dressing while also getting a fantastic texture. That is what we do in this salad as well as in my Zucchini Panzanella Salad. In this recipe we aren’t melting the cheese. That being said, I would still recommend freshly grated Parmesan if you can afford it. It will bring a richer flavor to this recipe, which is great because we are using minimal ingredients here.
Zucchini Lasagna: This low-carb spin on classic lasagna is amazing. You will be blown away by how flavorful and delicious it is.Zucchini Muffins: My kids love these! I make a double batch and freeze them for easy snacks that are grab and go.Chocolate Zucchini Cake: The zucchini makes this cake unbelievably moist, and my kids can never even tell it has zucchini in it.Zucchini Soup: Deliciously creamy without using dairy, you will love this healthy soup.
If you make this amazing Zucchini Salad recipe or any of my other recipes, leave me a comment and let me know what you think.
