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Summer Zucchini Salad

Summer Zucchini Salad


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Top it with lemon juice and oregano

Photo courtesy of Ready Set Eat

This refreshing zucchini salad is made with zucchini, onions, Parmesan cheese and topped with lemon juice.

Recipe courtesy of Ready Set Eat

10 m

(prepare time)

1 m

(cook time)

Ingredients

  • 4 small zucchini, sliced (4 small = about 4 cups)
  • 1/2 Cup sliced red onion
  • 1/4 Cup shredded Parmesan cheese
  • 1 Tablespoon canola oil
  • 1 Tablespoon lemon juice
  • 1/4 Teaspoon dried oregano
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon ground black pepper

Nutritional Facts

Servings6

Calories Per Serving63

Folate equivalent (total)22µg5%


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.


Zucchini Salad

This zucchini salad recipe is a stunning summer side dish! Made with under 10 ingredients, it's a fresh, delicious recipe that comes together in minutes.

This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs. Parmesan cheese gives it a salty bite, and a lemon vinaigrette fills it with bright flavor. Oh, and did I mention? It calls for under 10 ingredients and comes together in minutes.

Fittingly, the recipe comes from my friend Amanda’s new book Simple Beautiful Food. I’ve been a fan of Amanda since we first met while celebrating the launch of the Staub Cookbook, which she also authored. Since then, I’ve kept up with her fun “fridge foraging” series on Instagram Stories. She believes in simple, straightforward cooking, but her recipes are super creative and pack a huge punch of flavor. You can whip them up in no time, and you’ll always go back for seconds because they taste so good.

Her new book is chock-full of delicious ideas for quick weekday breakfasts, slow Sunday suppers, and everything in between. It’s not entirely vegetarian, but it includes gorgeous vegetarian recipes in every section. I’ll be making the Maitake Mushroom Frittata with Crunchy Microgreens for our next weekend brunch and the Parsley Pesto Pasta for an easy weeknight dinner. And as soon as peaches appear at the farmers market, I have to make the Peach, Oatmeal, and Thyme Pie for dessert!

If you’re someone who loves making inventive, flavorful food without spending hours in the kitchen, check out Simple Beautiful Food! And in the meantime, make this zucchini salad recipe. It’s gorgeous, flavorful, and easy to make. We haven’t been able to get enough of it lately, and I think you’ll love it too.