Description

This Zucchini and Squash Salad is a light, crisp, and refreshing dish that’s perfect for any meal. Made with thinly sliced zucchinis and yellow squashes, tossed in a zesty lemon-garlic dressing, and finished with fresh herbs and Parmesan cheese, this salad is as delicious as it is nutritious. Whether you’re looking for a healthy side dish, a quick summer meal, or a vibrant appetizer, this easy recipe is full of flavor and ready in minutes!

Ingredients

Scale

For the Salad:

2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
3 tbsp olive oil
Salt & black pepper, to taste

For the Dressing:

2 tbsp lemon juice
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped

Optional Garnishes:

¼ cup Parmesan cheese, grated
Additional fresh herbs for topping

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Instructions

Prepare the Vegetables
- Wash and dry the zucchinis and squashes.
- Using a sharp knife or mandoline slicer, cut them into thin, even slices.
Season the Vegetables
- Place the sliced vegetables in a large mixing bowl.
- Drizzle with olive oil and season with salt and black pepper.
- Toss gently to coat.
Make the Dressing
- In a small bowl, whisk together lemon juice, minced garlic, parsley, and basil.
Combine Everything
- Pour the dressing over the vegetables and toss well.
- If using, sprinkle grated Parmesan cheese over the salad and toss again.
Let It Marinate
- Cover and refrigerate for at least 30 minutes to enhance flavors.
Serve & Enjoy
- Toss again before serving and garnish with extra fresh herbs if desired.

Notes

✔️ Use a mandoline slicer for thin, even slices.
✔️ Letting it marinate enhances the flavors.
✔️ Add crunch by topping with toasted nuts or seeds.
✔️ Store leftovers in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean