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    Home » Salad Recipes

    Scalloped Zucchini Salad

    LAST UPDATED: February 18, 2019 PUBLISHED: July 26, 2018 By Pam Greer 21 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    Post may contain affiliate links.

     

    glass dish with scalloped zucchinis with text overlay reading zucchini salad - easy healthy vegan

    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!

     

    dish of scalloped zucchini on a bright orange background

    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
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    5 from 13 votes

    Scalloped Zucchini Salad

    This Scalloped Zucchini Salad is so easy to make and the perfect way to use up an excess of zucchini! 
    Course Side Dish
    Cuisine American
    Prep Time 20 minutes minutes
    Resting time 30 minutes minutes
    Total Time 50 minutes minutes
    Servings 4
    Calories 32kcal

    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

    Calories: 32kcal | Carbohydrates: 7g | Protein: 2g | Sodium: 12mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 40.6mg | Calcium: 31mg | Iron: 0.7mg

    Looking for more zucchini recipes:

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    Zucchini, Corn and Bean Salad

    Bowl of zucchini slaw on blue background

    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

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    Reader Interactions

    Comments

    1. Miz Helen says

      August 07, 2018 at 5:18 pm

      5 stars
      This 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

      Reply
      • Pam Greer says

        August 08, 2018 at 8:38 am

        Thanks Miz Helen!

        Reply
    2. Comedy Plus says

      August 03, 2018 at 1:38 pm

      5 stars
      This is s different twist on a salad. It sounds very good.

      Have a fabulous day and weekend. ♥

      Reply
      • Pam Greer says

        August 03, 2018 at 3:23 pm

        Thanks! I hope you have a great weekend too!

        Reply
    3. Paul says

      July 27, 2018 at 12:16 pm

      What would olive oil and Balsamic mix do for this dish in your opinion

      Reply
      • Pam Greer says

        July 27, 2018 at 12:52 pm

        Personally I think the balsamic would over power it. It's a really light dish.

        Reply
    4. Heather says

      July 26, 2018 at 5:46 pm

      This looks really good! I've been looking for some easy and different summer salads!

      Reply
      • Pam Greer says

        July 27, 2018 at 6:20 am

        You'll have to let me know what you think!

        Reply
    5. Miz Helen says

      July 08, 2017 at 11:48 am

      5 stars
      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

      Reply
    6. Ann says

      July 04, 2017 at 3:21 am

      My mother's favourite summer salad was a dish exactly like this but we called ii marinated zucchini. Happy 4th July!!

      Reply
    7. April J Harris says

      July 25, 2016 at 4:29 pm

      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!

      Reply
    8. Michelle @ Oblogoff says

      July 21, 2016 at 10:14 am

      I love zucchini In any shape or form! This is so pretty! 😀

      Reply
    9. Judee@gluten freeA-Z Blog says

      July 18, 2016 at 5:41 pm

      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

      Reply
    10. James says

      July 17, 2016 at 6:33 pm

      Looks awesome. Is that parm on top, too?

      Reply
    11. Kim - Liv Life says

      July 15, 2016 at 10:26 pm

      Love, love zucchini just about any way it's served! But this is zucchini simplicity at its finest!

      Reply
    12. Michelle | A Dish of Daily Life says

      July 15, 2016 at 4:03 pm

      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!

      Reply
    13. Ellen Pilch says

      July 15, 2016 at 1:49 pm

      I have a surplus of zucchini and chives so I will definitely try this -thanks for sharing.

      Reply
    14. Deb in Hawaii says

      July 15, 2016 at 1:30 pm

      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!

      Reply
    15. Kristen Chidsey says

      July 15, 2016 at 7:55 am

      Pam--what a stunning presentation and a great way to use up zucchini. YUM!!

      Reply
    16. Shelby says

      July 15, 2016 at 6:54 am

      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!

      Reply
    17. Ann says

      July 15, 2016 at 12:37 am

      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

      Reply
    5 from 13 votes (10 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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