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Roasted Zucchini Salad

Roasted Zucchini Salad

Koussa, or zucchini squash, is a love of mine since my early childhood. One of my mom’s signature dishes was this amazing stuffed zucchini, and I do try to make it once in a while. But, more often than not, I opt for a quick something like today’s Roasted zucchini salad.
Don't you ache for this scrumptious, new, and Roasted Zucchini Salad? This exemplary Italian formula is a staple at my home and I think it'll turn into your preferred method to appreciate zucchini!
This Zucchini Salad matches well with for all intents and purposes any dish, or you can appreciate it just all alone. I love to eat it with new mozzarella cheddar and a cut of dried-up bread. There is simply something exceptional about this blend.



Zucchini is the primary fixing here, so you'll need to ensure you pick the best. When looking for zucchini, attempt to discover little (6 to 9 crawls long) and moderately slender ones. The zucchini should feel substantial for its size. The skin should look smooth, with a dim green shading, and be liberated from flaws.


The dressing is simple and very tasty. It’s made with:
·         Olive Oil. Use high-quality extra virgin olive oil for extra health benefits and extra flavor . California Olive Ranch is my favorite and I always use it.
·         Lemon Juice. Use freshly squeezed lemon juice.
·         Garlic. You can skip it if you don’t like it, or use a bit less.
·         Parsley. You can substitute with fresh dill, mint, or cilantro, if preferred.
·         Salt.


·         4 medium zucchini
·         2 tbsp. olive oil
·         2 tbsp. lemon juice
·         2 small garlic cloves finely chopped
·         2 tbsp. chopped parsley
·         1/4 tsp. salt or to taste


1. Cut the zucchini in half and slice it into thin strips. 
2. Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, for about 3 minutes on each side, until they get brown marks and soften a little.
3. Prepare the dressing by whisking the rest of the ingredients together.

4. Pour the dressing over grilled zucchini and mix well. Serve warm or cold

I can’t wait for you to try this salad! Now’s the time to get your fresh zucchini at any farmer’s market. Or perhaps you have a garden and soon you’ll have your own zucchini?


Can I use summer squash instead? Yes! Summer squash works, too.
Is this Zucchini Salad Healthy? Yes. Since zucchini isn’t fully cooked through, it still retains a lot of nutrients. The salad dressing is also very healthy.
Is it Vegan? Yes. This Zucchini Salad is suitable for vegans.
Is it Keto Friendly? Yes. Zucchini is very low in carbs (only 3g net carbs per cup).
How to Store Zucchini Salad? Refrigerate it in an airtight container for up to 3 days.
Can I use other vegetables? Yes. You can also use pumpkin or eggplant instead of zucchini.


Serve it on the side with EVERYTHING! Seriously, this salad makes a great addition to any meal. 


Calories: 105kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 139mgPotassium: 552mgFiber: 2gSugar: 5gVitamin A: 1015IUVitamin C: 48.3mgCalcium: 44mgIron: 1.2mg