Green & Yellow Summer Zucchini Salad
Contrary to popular belief, vegetables are consumed in the Glutton Household and more often than not they’re consumed on a gluttonous level. It’s all about balancing the equation. After all I can eat an entire platter of grilled meat in one sitting, but my body usually feels better when a side of veggies finds its way onto my plate.
Still there have always been a few vegetables that for whatever reason I’ve had an aversion to; one in particular being zucchini. Whether it be green, yellow, or some morbid mixture of the two, that bountiful veggie of the garden has never been a healthy option of choice.
That is until I started enjoying the following recipe for zucchini salad.
Flavorful and simple in it’s essence, the preparation of the zucchini allows the “positive aspects” of veggie to shine while the complimenting flavors olive oil, lemon juice, and Parmesan Reggiano provide the salad with a balanced boost. The bottom line is that it’s a light and healthy gluttonous salad that both lovers and non-lovers of zucchini can get behind.
Perfect for the warms months of the year, the salad is excellent on its own and a great side dish for balancing the equation with that platter of cow you’re enjoying.
The Necessities:
- 1 green and yellow zucchini (medium sized)
- 1 tbsp olive oil (if available one of higher quality)
- 1/2 lemon juice
- Salt and pepper
- Parmesan reggiano
Directions:
- Wash then lop the heads and tails off of the zucchini.
- Using a peeler, begin shaving off long strips of each zucchini into a large bowl, slowly working around the veggie.
- Shave each zucchini to the core (seeded potion).
- Take that specialty olive oil which you received as a gift…you know that one you’ve been saving for just the right occasion that you’ve never used, pop the top and pour 1 tbsp over the zucchini, followed by the juice of 1/2 a lemon.
- Shower the colorful blend of shaved veggiess with a generous amount of salt and pepper. Then using your hands toss the salad until thoroughly mixed.
- At this point give the salad a taste, savor the extra flavor of using high quality olive oil, and make any minor adjustments to the salt, pepper, olive oil, or lemon juice levels to please your palate.
- Decision time: How much shaved Parmesan Reggiano to add?
- It’s really up to you, but use that peeler to shave off as much as your comfortable with…moderating is actually supported in this respect.
- If desired, place the bowl in the refrigerator for 20-30 minutes to allow the zucchini to “chill.”
- Plate, serve, and come back for seconds.
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This is a beautiful recipe, Jed. Did you see my friend Barb, from Profiteroles and Ponytails did a very similar salad except she added feta to hers. http://profiterolesandponytails.wordpress.com/2012/07/16/a-simple-salad-two-ways/
I adore the ribbons, they are so playful and photograph beautifully. I’m going to bookmark this recipe for the August Civic Long Weekend coming up, it’ll be an easy yet tasty lunch to whip up at the cottage.
Thanks for linking me to you friend Barb’s site. Her version sounds equally delish!
That’s a great looking salad and it’s so pretty with the two colours. I’ve always loved zucchini but I’ve hardly ever had it raw. When the weather warms up I will try your salad! And yes, we all have a bottle of special oil that’s too special to use xx
Raw zucchini is really becoming a favorite of mine, especially with the special bottle of olive oil.
My kids still don’t like zucchini, though they will eat many other vegetables. However, it is one of my favorite summer vegetables and I’m always looking for new ways to serve it (more so when they are not around). Simplicity is always best, it lets each component shine. YUM!
As you can probably guess, zucchini was a tough veggie for me as a kid too. Just something about it. But I’m glad that I’m finally coming around.
You’re right, this is a gorgeous salad. The funny this is that I’m the one that doesn’t appreciate raw squash of any kind. I know, I know, it’s just wrong, but it’s true too. Of course, I haven’t tried it THIS way, so who knows. i’ll give it a go.
It’s not wrong, we all have things that don’t click with us. Hopefully this salad works for you though!
This looks delicious, Jed. I’ve made similar shaved zucchini dishes with both raw/cold and sauteed squash. I LOVE the texture of it both ways!
You’re right….the texture is oh so good.
Hi Jed,
My son has just started to balance his meat eating only to more veggies! He’s even gotten into juicing! I love the presentation also with the shaves of parm. And I do have that special bottle of oil used only for finishing foods!
This is a perfect salad for me! So simple
Thanks Linda!!
I’d definitely come back for seconds…so pretty cut into strips!
DELICIOUS!!! Beatuiful and bright and oh so scrumptious and good for you – perfect.
Mandy
I’ve got to be a little healthy you know.
Fantastic and beautiful recipe, Jed. I also love raw zucchini in salads, but have never had it this way. Thanks for sharing!
Thanks Sissi!
You may have sold me, as another non-liking zucchini person…
Just doing my job.
Really nice and simple summer salad, I will have some extra Parmesan on mine
lovely! i do the same thing with zucchini/summer squash, but top it with a bit of marinara to mimic pasta. while it’s definitely no substitute for awesome carbs, it’s a nice, light snack or side dish + a great way to use up all the fresh zucchini that’s in season. love your version!