Fresh Zucchini Salad is the Perfect Recipe to Use Up Garden Produce

Zucchini Salad

yield: 6 SERVINGS

prep time: 20 MINUTES

total time: 20 MINUTES

Ingredients

Zucchini Salad:

  • 3 small zucchini (or 2 medium)
  • 3 small yellow squash (or 2 medium)
  • 2 cups grape tomatoes
  • 1 cup salami
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated parmesan

Pesto Sauce:

  • 3 cups fresh basil
  • 1/2 cup pecans, chopped
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil

Directions

1

Using a mandoline or knife, cut zucchini and yellow squash about 1/16-inch thick. Slice tomatoes in half. Cut salami slices into quarters.

2

In a large bowl, mix together sliced zucchini, yellow squash, grape tomatoes, salami, salt, pepper, and olive oil.

3

To make the pesto:

Place basil in food processor and pulse several times to purée. Add in pecans and pulse again until smooth. Next add in salt, pepper, lemon juice, and olive oil. Purée until smooth.

4

Pour pesto sauce over zucchini salad and stir to combine. Mix in grated parmesan cheese. Chill salad for at least an hour as it tastes better served cold. Enjoy!

Nutrition Information

Yield: 8, Serving Size: about 3/4 cup
Amount Per Serving: 314 Calories | 29.4g Fat | 6.8g Total Carbs | 2.4g Fiber | 4.2g Sugar | 8.3g Protein | 4.4g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

More Salads
0 Comments
0.0 / 0 ratings
Print

What better way to use up the last of your summer produce than this Zucchini Salad?!

forkful of zucchini salad

Have you ever had a fresh zucchini salad?

Whether you’re clinging on to the last days of warm weather and bright sunny days, or looking for ways to use up the rest of your vegetable garden harvest, give this zucchini salad a try.

It is bursting with flavor and it makes the best side dish!

zucchini salad

One of the best salads ever!

While I’m trying to get you to make this salad to use up the last of your garden veggies, it can be made any time of the year. In fact, I recommend keeping it in your salad recipe rotation.

One of my favorite ways to eat zucchini is fresh! I usually eat pieces of fresh zucchini whenever I’m slicing it to cook it. This zucchini salad has thinly sliced zucchini and yellow squash, tomatoes, and salami, and is covered in a tasty pesto sauce. I added grated parmesan at the end because you can never go wrong with cheese. Parmesan makes everything better!

slicing a zucchini with a mandolin

bowl of sliced zucchini

adding tomatoes to bowl

bowl of sliced zucchini, yellow squash, tomatoes, salami

pesto in a food processor

adding pesto to zucchini salad

measuring cup of grated parmesan

bowl of zucchini salad

spoonful of zucchini salad


Print

Zucchini Salad

yield: 6 SERVINGS

prep time: 20 MINUTES

total time: 20 MINUTES

Thinly sliced zucchini and yellow squash with grape tomatoes, salami, parmesan cheese, and a tasty pesto sauce.

Ingredients

Zucchini Salad:

  • 3 small zucchini (or 2 medium)
  • 3 small yellow squash (or 2 medium)
  • 2 cups grape tomatoes
  • 1 cup salami
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated parmesan

Pesto Sauce:

  • 3 cups fresh basil
  • 1/2 cup pecans, chopped
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil

Directions

1

Using a mandoline or knife, cut zucchini and yellow squash about 1/16-inch thick. Slice tomatoes in half. Cut salami slices into quarters.

2

In a large bowl, mix together sliced zucchini, yellow squash, grape tomatoes, salami, salt, pepper, and olive oil.

3

To make the pesto:

Place basil in food processor and pulse several times to purée. Add in pecans and pulse again until smooth. Next add in salt, pepper, lemon juice, and olive oil. Purée until smooth.

4

Pour pesto sauce over zucchini salad and stir to combine. Mix in grated parmesan cheese. Chill salad for at least an hour as it tastes better served cold. Enjoy!

Nutrition Information

Yield: 8, Serving Size: about 3/4 cup
Amount Per Serving: 314 Calories | 29.4g Fat | 6.8g Total Carbs | 2.4g Fiber | 4.2g Sugar | 8.3g Protein | 4.4g Net Carbs

Brought to you by Hip2Keto.

zucchini salad

Tips for making the best zucchini salad:

  • Use a mandoline to get perfectly thin and uniform zucchini slices. If you don’t have a mandoline, you can hand slice the zucchini and yellow squash.
  • Feel free to add pepperoni to this salad as well. You can make it a sort of zucchini-antipasto salad. Fresh mozzarella would also be tasty.
  • I left the pesto sauce a little chunky but you can blend it until it’s smooth.
  • This salad tastes better cold so plan enough time for it to chill! It needs at least an hour to fully chill and let the flavors meld together.
  • I added a 1/2 cup grated parmesan to this salad and it took it to another level. Shredded parm would work as well!

woman holding bowl of zucchini salad

Fall in love with this fresh zucchini salad any time of year!

I know I’m going to be making this salad to use up the rest of the zucchini in my garden! It’ll definitely make an appearance throughout the fall and winter too. My tomatoes weren’t the greatest this year so I had to buy those at the store but I was able to use basil from my garden!

pulling up zucchini salad with tongs

Here’s what my Hip sidekick Erica had to say about this end of summer zucchini salad:

“This zucchini salad is not only perfect for summer when veggies are abundant, but it’s a good one to make all year round! It makes for a great side dish or just by itself! I LOVE all the different veggies that are in this and it’s such a beautiful salad! 🙌🏻


Looking for another wonderful salad, try our popular Columbia 1905 Salad!


About the writer:

Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


Join The Discussion

Comments 0

Leave a Reply

Your email address will not be published.

Sign InOOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

ForgotPassword

Don't have an account? Register

Sign UpBecome a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

Thank you for rating!

Would you also like to leave us a comment?