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Easy Healthy Zucchini Salad

Sybil Shoemaker

"I came up with this recipe while prepping ingredients to make a quiche. I realized the veggie mix made a wonderful salad just by itself! Don't skip the Parmesan-Romano cheese, it cuts the acidity of the Worcestershire sauce and garlic and makes for a wonderful flavor blend. My boyfriend heartily approves! This recipe would also be a good vegetable base for a quiche."
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Ingredients

50 m servings 73 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  1. Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.

Footnotes

  • Cook's Notes:
  • Feel free to add additional veggies such as fresh carrots, peas, green beans, mushrooms, capers, black olives, etc.
  • You can substitute 1 teaspoon celery flakes for the celery, if desired. You can substitute 1/2 teaspoon onion powder for the onion. You can substitute 1 tablespoon fresh parsley for the dried parsley.
  • To serve cold, cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition Facts


Per Serving: 73 calories; 1.1 g fat; 13.8 g carbohydrates; 3.5 g protein; 2 mg cholesterol; 302 mg sodium. Full nutrition

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Reviews

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Easy Healthy Zucchini Salad Haiku: "I did 'zoodles' too. This was very colorful, flavor not so great." So other than zoodling my zucchini and using red onion for additional color, I didn't make ...

A flavorful and highly versatile salad as noted in the footnotes. I spiralized the zucchini into zoodles. This needs to marinate for an hour.

too bland.