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!
- 3 zucchini thinly sliced
- olive oil
- 1 lemon
- salt and pepper
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.