Zucchini Summer Salad

It was too hot to turn on the stove last night (see sandwich below), so I decided to make a raw zucchini salad that was surprisingly good!  Since these zucchinis were on the small side they were delicious raw.

Zucchini Salad


  • 2 smallish zucchini, shredded
  • 1/2 cup shredded beets
  • 1/4 cup chopped parsley
  • 1/2 red onion, finely diced
  • vinegar
  • olive oil
  • salt and pepper
  • dried Italian herbs

To Do:

  1. Place shredded zucchini in a large bowl and salt generously.  Let sit for about 10 minutes and then drain excess liquid (I use a salad spinner).
  2. Add beets, onion, parsley to the zucchini.
  3. Pour on some olive oil and vinegar (I like things vinegar-y, so I’m not giving proportions – trust your instincts) and lots of freshly ground black pepper and a pinch or two of Italian seasoning.  Taste and adjust seasonings accordingly.

One Comment on “Zucchini Summer Salad”

  1. Kate says:

    This recipe sounds delicious! We’re slightly farther north than you are, up in the Hudson Valley, but its been way too hot for us to cook, too. We’re just about to harvest our first squash (and yes, I agree, they are garden hogs!!!) so I’ll definitely have to try this way of serving them cold. I’m sure this makes equally great leftovers, too, once the flavors have come together.

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