Zucchini Salad

By Food & Wine
Updated March 08, 2018
Peter Frank Edwards
From a raw and charred zucchini salad to a chicken salad with zucchini, lemon and pine nuts, here are easy and delicious zucchini salad recipes.
Start Slideshow

1 of 7

Raw and Charred Zucchini Salad

Go to Recipe

When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes are all fantastic with it.

Advertisement
Advertisement

2 of 7

Grilled Zucchini with Blueberry-Habanero Salsa

© Chris Court
Go to Recipe

According to Choi, the idea for the wacky yet delicious combination of ingredients in this salad came to him in a dream about Italian grandmothers cooking on Saturn. He balances the flavors with a salsa that gets a double dose of tartness from rice vinegar and purple grape juice.

3 of 7

Shaved Zucchini with Miso Vinaigrette

© Maura McEvoy
Go to Recipe

In addition to salt, Tyler Florence uses miso--the creamy Japanese soybean paste'to season his crisp salad of zucchini ribbons tossed with toasted sesame seeds and crackling strips of nori (dried seaweed). Be sure to serve this zucchini salad as soon as it's ready because it can get watery while it sits.

Advertisement

4 of 7

Shaved Zucchini Salad with Parmigiano and Pistachios

Go to Recipe

One of the wonderful things about winemaker Louis-Michel Liger-Belair's lemony salad is that it's so quick to make. Since the zucchini is served raw, be sure to use the smallest, freshest ones you can find. The salad can be garnished with pistachios, which add a little sweetness, or Italian pine nuts.

5 of 7

Chicken Salad with Zucchini, Lemon and Pine Nuts

Tina Rupp
Go to Recipe

Armand Arnal uses ingredients from his restaurant's enormous organic garden to create seasonal Provencal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini.

6 of 7

Hazelnut-Zucchini Salad

Go to Recipe

This simple, lively salad is an incredible mix of flavors and textures. The key, according to South American chef Francis Mallmann, is to be generous with all of the components. "Everything you see on a plate, you have to taste it. If you have mint, you have to have a lot of it so that you can taste it," he says.

Advertisement
Advertisement
Advertisement

7 of 7

Lemony Zucchini-
Fregola Salad


Peter Frank Edwards
Go to Recipe

Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seaasoned with lemon (both the zest and the juice), super fragrant basil leaves and a hit of crushed red pepper.

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com