This fresh Scalloped Zucchini Salad is so easy, healthy, pretty to look at and tastes delicious! The perfect way to use up an abundance of zucchini!
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Zucchini Recipes
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 zucchini salad would be perfect!
Scalloped Zucchini Salad
First of all, look how gorgeous this zucchini salad 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
Ingredients
- 3 zucchini thinly sliced
- olive oil
- 1 lemon
- chives
- salt and pepper
Instructions
- Layer the zucchini in a shallow dish, make it as pretty as you'd like.
- Drizzle the olive oil over the top. Cut the lemon in half and squeeze over the top of the zucchini.
- Season with salt and pepper and garnish with chives.
- Let sit at room temperature for about 30 minutes to let the flavors mingle.
Nutrition
Looking for more zucchini recipes:
Zucchini, Green Beans and Chile Slaw
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck
Miz Helen says
August 7, 2018 at 5:18 pmThis is a beautiful Zucchini Salad, it looks delicious! Hope you are having a wonderful week and thanks so much for posting with Full Plate Thursday!
Miz Helen
Pam Greer says
August 8, 2018 at 8:38 amThanks Miz Helen!
Comedy Plus says
August 3, 2018 at 1:38 pmThis is s different twist on a salad. It sounds very good.
Have a fabulous day and weekend. ♥
Pam Greer says
August 3, 2018 at 3:23 pmThanks! I hope you have a great weekend too!
Paul says
July 27, 2018 at 12:16 pmWhat would olive oil and Balsamic mix do for this dish in your opinion
Pam Greer says
July 27, 2018 at 12:52 pmPersonally I think the balsamic would over power it. It’s a really light dish.
Heather says
July 26, 2018 at 5:46 pmThis looks really good! I’ve been looking for some easy and different summer salads!
Pam Greer says
July 27, 2018 at 6:20 amYou’ll have to let me know what you think!
Miz Helen says
July 8, 2017 at 11:48 amThis 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
Ann says
July 4, 2017 at 3:21 amMy mother’s favourite summer salad was a dish exactly like this but we called ii marinated zucchini. Happy 4th July!!
April J Harris says
July 25, 2016 at 4:29 pmWhat 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!
Michelle @ Oblogoff says
July 21, 2016 at 10:14 amI love zucchini In any shape or form! This is so pretty! 😀
Judee@gluten freeA-Z Blog says
July 18, 2016 at 5:41 pmI 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
James says
July 17, 2016 at 6:33 pmLooks awesome. Is that parm on top, too?
Kim - Liv Life says
July 15, 2016 at 10:26 pmLove, love zucchini just about any way it’s served! But this is zucchini simplicity at its finest!
Michelle | A Dish of Daily Life says
July 15, 2016 at 4:03 pmOnce 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!
Ellen Pilch says
July 15, 2016 at 1:49 pmI have a surplus of zucchini and chives so I will definitely try this -thanks for sharing.
Deb in Hawaii says
July 15, 2016 at 1:30 pmI 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!
Kristen Chidsey says
July 15, 2016 at 7:55 amPam–what a stunning presentation and a great way to use up zucchini. YUM!!
Shelby says
July 15, 2016 at 6:54 amI 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!
Ann says
July 15, 2016 at 12:37 amA 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