Lemony Marinated Zucchini Salad: Easy, No-Cook Side Dish

Zucchini is delicious raw, especially when it gets soaked in a lemony marinade that boosts its flavor. This salad comes together easily for a fresh, flavorful side that feels light and satisfying. 

This nutritious and delicious lemony marinated zucchini salad is the perfect side dish to bring to a summer cookout or on a picnic!

The zucchini is topped with slivers of red onion, crumbled goat cheese, toasted pistachio nuts, Kalamata olives, and crispy bacon.

So much tastiness in every bite!

Many of the zucchini recipes I’ve shared here on the blog have been made with cooked zucchini like the reader’s favorite, Mouthwatering Stuffed Zucchini Boats. But zucchini is equally as delicious raw, especially when it is marinated before being added to the salad.

Love salads? My complete vegetable and salad collection offers plenty more ideas for you.

Please Note:  Some links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. 

Instructions including tips for nutritious ingredients

*Free printable recipe card is available at the end of the post.

First, slice the zucchini into very thin slices. I use this mandoline slicer. I love this simple tool for cutting up thin strips.

As you can see in the pictures below, the food holder on the mandoline protects your hand from the blade while you slice.

I also often use this cut protection glove (not pictured) which really helps protect fingers from getting nicked.

The middle picture is a view of the back of the mandoline where you can see where the slice comes out.

Once you’ve sliced up the zucchini, place all the slices in a shallow baking dish with the lemony marinade for at least two hours.

Just before you’re ready to serve your salad, finish prepping your ingredients.

Cook bacon and drain on a paper towel. You can cook your bacon in the oven with no mess and no fuss.

Then toast some pistachios in a small pot in sizzling garlic butter. Slice up the red onion (I used the mandoline again to make evenly thin slices).

Drain the zucchini and discard the marinade.

Now here is the fun part. Roll up each slice of zucchini and divide among four plates.

Then you’ll add the rest of your nutritious ingredients.

Are red onions healthier?

Arrange the slivers of raw red onions atop each plate of zucchini. Raw onions are so good for you.

You can read more about the nutrition benefits of onions here. And they add such pretty swirls of color.

Is goat cheese good for you? 

Next, sprinkle with crumbled goat cheese. It adds a lovely creaminess.

Because goat’s milk is closer in comparison to human milk than that of a cow, some people with low tolerance to cow’s milk can tolerate goat’s milk. Read more about goat cheese here.

The goat cheese I used is a Chèvre from the Vermont Creamery. This is a wonderfully tasty cheese. Vermont Creamery proudly states that their goats’ milk comes from high quality, sustainable, and environmentally sound farms.

It really turns this salad into something special.

I know pistachio nuts are healthy, but are they gluten free?

After the goat cheese, top the salad with toasted pistachios. I love the buttery crunchiness they add to the salad. (If you’re concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free).

Which bacon is healthiest?

Now for the chopped bacon. I’ve always recommended no nitrate bacon, and lately I have been using sugar-free bacon from U.S. Wellness Meats.

You may be able to find sugar-free paleo-friendly bacon at your supermarket.

What are the health benefits of Kalamata olives?

Finally, add a handful of Kalamata olives to each plate. They’re good for you too.

There you have it: a delightful summer salad with super nutritious ingredients.

What is the healthiest and best dressing for this zucchini salad?

I think this salad is delicious with a very light vinaigrette.

For the vinegar, I used Bragg’s apple cider vinegar. It’s one hundred percent gluten free and one hundred percent nourishing to your body.

Raw apple cider vinegar has a host of benefits from improving digestion to alleviating heartburn to maintaining healthy skin. It alkalizes the body, balancing your pH, to help you fight off disease and inflammation.

I especially like Bragg’s because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

To soften the sharp taste of the apple cider vinegar, I mix it with a little olive oil, garlic, Dijon mustard, and lemon juice.

Pro tip

• Some tips about olive oil! To be sure that you’re buying a high-quality olive oil, look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.

With the vinaigrette made, we’re ready to dig in! John and I couldn’t resist adding extra slivers of red onion and a little more bacon to our salads.

I can’t wait for you to try it.

Serving suggestions

This bright, lemony zucchini salad is especially good with something warm and cozy, like my Easy Minestrone Soup or my friend’s Rao’s Tomato Soup. Just a heads-up: her site isn’t fully gluten free, so be sure to double-check ingredients if you browse around.

Pro tips and recipe notes

Do I need to peel the zucchini first?
Nope. The skin is tender and adds color and texture, so there’s no need to peel it.

Can I use yellow summer squash instead of zucchini?
Yes. Yellow squash works just as well and brings the same mild, fresh flavor.

What proteins pair well with this salad?
This salad is great alongside grilled chicken, fish, shrimp, or even a simple rotisserie chicken for an easy meal.

Is this salad good for potlucks, picnics, or cookouts?
Yes. Since the zucchini is already marinated, this salad holds its texture well and travels easily, making it a reliable make-ahead option for potlucks, picnics, and cookouts.

How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, and enjoy it chilled or at room temperature.

Savor your marinated zucchini salad; it’s naturally carb-conscious! Hungry for more low carb alternatives? Explore my selection of flavorful low carb recipes designed to maintain your carb intake without sacrificing taste.

If you love how effortless this salad feels, you’ll want that same ease at dinner. My Sauce System is what I use to transform plain chicken or fish into meals that are comforting, flavorful, and completely doable even when the evening gets busy. 

I’m looking forward to many beautiful days the summer has in store. We’ll be able to eat our meals outside and enjoy our garden.

I’m looking forward to planting vegetables in our garden and grilling on the barbecue and coming up with many more tasty recipes. 🙂

I hope you have an opportunity to slow down and enjoy this fun salad with family and friends. What are you most looking forward to in the next few months?

Enjoy! Have a happy and healthy week!

More fun zucchini recipes!

What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up): When you find yourself with an abundance of summer squash, these recipes turn your squash into cozy dinners, simple sides, quick snacks, and even a few surprising ways to use it up

Zucchini Lasagna Recipe That Really Rocks: Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Grilled Zucchini Roll Ups: Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level.

Bacon. Corn, And Zucchini Sauté: This easy zucchini sauté is a delicious side dish where the veggies really sing.

7 Healthy & Delicious Zoodles (Zucchini Noodles) Recipes: These zoodles recipes will make you a fan for life. Turning zucchini into noodle-like swirls makes a healthy pasta substitute and I include lots of tips so they won’t be soggy. Which one will you make first?

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Lemony Marinated Zucchini Salad: Easy, No-Cook Side Dish

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Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 306kcal

Author Barbara Bianchi

Ingredients

• 1 pound of zucchini thinly sliced lengthwise
• 1/2 red onion thinly sliced
• 2 tablespoons pistachios
• 10-20 Kalamata olives
• 2 slices bacon cooked and chopped
• 2 tablespoons goat cheese

For the marinade:

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 garlic cloves finely minced or pressed

For Toasting Pistachios:

• 2 tablespoons butter
• 1 garlic clove minced

For Vinaigrette:

• ½ cup good extra virgin olive oil
• 3 tablespoons Braggs apple cider vinegar
• 1 tablespoon fresh basil chopped
• 1 teaspoon gluten free Dijon mustard
• 1 clove minced fresh garlic
• salt and pepper to taste

Instructions

• Marinate zucchini:

  Slice zucchini into thin strips using a mandoline and place zucchini in a shallow baking dish. Add olive oil, lemon juice, salt, pepper and garlic to a small bowl and stir. Pour marinade over zucchini, cover and place in the refrigerator for at least 2 hours.
  1 pound of zucchini, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup extra virgin olive oil, 3 tablespoons lemon juice, 2 garlic cloves
• When you are ready to assemble your salad,

  Toast Pistachios:

  Heat butter in a saucepan over medium heat until it bubbles and begins to brown. Turn off the flame and add garlic and pistachios. Stir well to coat the pistachios until slightly toasted.
  2 tablespoons pistachios, 2 tablespoons butter, 1 garlic clove
• Assemble Salad:

  Drain zucchini and discard marinade. Roll each slice of zucchini and divide zucchini among 4 plates.
• Top each plate of zucchini with slices of red onion, toasted pistachios, olives, bacon and goat cheese.
  1/2 red onion, 10-20 Kalamata olives, 2 slices bacon, 2 tablespoons goat cheese
• For vinaigrette:Whisk together in a small bowl: olive oil, vinegar, basil, dijon mustard, garlic, salt, and pepper. Drizzle over salad as desired.
  ½ cup good extra virgin olive oil, 3 tablespoons Braggs apple cider vinegar, 1 tablespoon fresh basil, 1 teaspoon gluten free Dijon mustard, 1 clove minced fresh garlic, salt and pepper to taste

Notes

• Allow 2 hours for marinating zucchini in the refrigerator before assembling your salad.
• Some tips about olive oil! To be sure that you’re buying a high-quality olive oil, look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.
• If you're concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free
• Do I need to peel the zucchini first?
  Nope. The skin is tender and adds color and texture, so there’s no need to peel it.
• Can I use yellow summer squash instead of zucchini?
  Yes. Yellow squash works just as well and brings the same mild, fresh flavor.
• What proteins pair well with this salad?
  This salad is great alongside grilled chicken, fish, shrimp, or even a simple rotisserie chicken for an easy meal.
• Is this salad good for potlucks, picnics, or cookouts?
  Yes. Since the zucchini is already marinated, this salad holds its texture well and travels easily, making it a reliable make-ahead option for potlucks, picnics, and cookouts.
• How should I store leftovers?
  Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, and enjoy it chilled or at room temperature.

Nutrition

Calories: 306kcal | Carbohydrates: 7.5g

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