Baby Zucchini Salad
Fresh salad, great side for summer dinners. Use regular olive oil if smoked olive oil is unavailable. Smoked olive oil has its own unique taste, and while you could substitute with regular olive oil I would strongly suggest trying the smoked first; it is really amazing.
Minted Marinated Zucchini
For those who have mint leaves and zucchini taking over the vegetable patch, this is simple. This tangy dish can be used as a relish inside panini or sandwiches, or on the side.
Mediterranean Zucchini and Chickpea Salad
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Italian Zucchini Salad
Are you ready for a delicious Italian summer salad recipe? Zucchini salad the Cooking Italian with Joe way.
Zucchini Artichoke Summer Salad
I made up this salad because our garden is simply overflowing with zucchini! We ate it as a main dish for dinner tonight with Italian seasoning-covered rolls on the side, but it could easily be eaten as a side dish.
Sicilian Grilled Vegetable Salad
A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.
Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
Grilled Vegetable Salad
A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette.
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.