This fresh Scalloped Zucchini Salad is so easy to make, pretty to look at, and tastes delicious!! The perfect way to use up an abundance of zucchini!
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The other day I found myself with the need to use up some zucchini. Been there, done that, right?! I had already bought a rotisserie chicken, so I just needed to add a few side dishes. It was a bazillion degrees outside, so cooking or turning on the oven just didn’t feel like an option. Then I remember a Carpaccio of Raw Zucchini that I had made back in 2009. Sometimes my memory amazes me. Other times not so much. But this time, it was spot on. A nice raw salad would be perfect!
First of all, look how gorgeous it is! Or rather look at how gorgeous it could be. Do you see how I started on the outside edge all pretty and evenly matched and then by the time I got the center I was tossing down zucchini slices willy-nilly? Doesn’t matter, it’s still pretty. This salad is so easy, especially if you have a mandoline. All you have to do is thinly slice your zucchini, layer it all pretty like in a shallow dish, drizzle with some olive oil and lemon juice, season with some salt and pepper and garnish with chives or whatever herb you think you’d like with zucchini. That’s it. It also keeps well in the fridge. We had it the next day with lunch and it was every bit as good!
Scalloped Zucchini Salad
This Scalloped Zucchini Salad is so easy to make and the perfect way to use up an excess of zucchini!
Ingredients
- 3 zucchini thinly sliced
- olive oil
- 1 lemon
- chives
- salt and pepper
Instructions
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Layer the zucchini in a shallow dish, make it as pretty as you'd like.
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Drizzle the olive oil over the top. Cut the lemon in half and squeeze over the top of the zucchini.
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Season with salt and pepper and garnish with chives.
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Let sit at room temperature for about 30 minutes to let the flavors mingle.
This week I am linking up with: Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Full Plate Thursday | Foodie Friday | Country Cook Weekend Potluck
This is a delicious salad! Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon!
Miz Helen
My mother’s favourite summer salad was a dish exactly like this but we called ii marinated zucchini. Happy 4th July!!
What a beautiful salad, Pam and what a fantastic way to use up zucchini. Pinned! Thank you so much for sharing it with us at the Hearth and Soul Hop. Hope to ‘see’ you again this week!
I love zucchini In any shape or form! This is so pretty! 😀
I just came home from my CSA with 8 pounds of zucchini- found your recipe at Kahakai Kitchen just in time.
It’s ridiculously hot here too, so this should be perfect. Thanks
Looks awesome. Is that parm on top, too?
Love, love zucchini just about any way it’s served! But this is zucchini simplicity at its finest!
Once zucchini season really gets going, we’ll find ourselves with more zucchini than we know what to do with! This is just perfect…can’t wait to try it!
I have a surplus of zucchini and chives so I will definitely try this -thanks for sharing.
I think it’s gorgeous! 😉 That Tyler Florence Zucchini Carpaccio recipe has made a couple of early appearances on my blog and is still one of my favorite summer go-to recipes.
I saw this on Facebook and since I am not sure you will get it there yourself 😉 I took the liberty of adding it to this week’s Souper Sundays roundup. Thanks for sharing!
Pam–what a stunning presentation and a great way to use up zucchini. YUM!!
I love how simple this is. I’m going to grab some fresh zucchini on my way home (at the local stand!) and make this. I am loving simple, easy, light and cool weeknight meals!
A bazillion degrees hey? *chuckle* We always had this salad as it was a favourite of my mother’s. She grew zucchini. Gazillions of them. She’d pickle them too and also did a mushroom version. Such a nice change from the regular lettuce-tomato-cucumber combo