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Minted Zucchini Salad

Rated as 3.5 out of 5 Stars

"Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely."
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10 m servings
Original recipe yields 6 servings


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  • Prep

  • Ready In

  1. In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving.


  • Nutritional Analysis: 3/4 cup equals 97 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 102 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.


Read all reviews 5
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Simple, easy, and tasted good. I'll make it again. Next time i'll add just a little more mint.

followed exactly......missing something

This was okay, it needs something, I can't put my finger on what, maybe acid, a little more salt maybe more mint. I don't know, it just lacked a bit of flavor.

I added a tbs of honey & a clove of garlic [finely chopped]..........PERFECTO !!

We wanted to love this because we had an abundance of zucchinis and fresh mint from our garden, but it just had a flavor that I wasn't a fan of. Oh well.