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Zucchini Salad


Rate this recipe 4.3/5 (16 Votes)


  • 2 zucchini very young, very thin
  • romaine lettuce
  • pine nuts
  • parmesan (not grated)
  • olive oil, vinegar, salt, pepper
  • garlic (optional)


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly


Step 1

Slice the zucchini into thin slices with a mandolin, wash the salad, toast the pine nuts; emulsify the oil, vinegar, season with salt, pepper and a clove of minced garlic if you like.

Each plate , have the salad, sliced ​​zucchini in a rosette, pine nuts and have beautiful shaved Parmesan. Serve with dressing on the side.

Step 2


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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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