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Raw Zucchini Salad

This salad is a great accompaniment to grilled meats and is perfect for a hot summer day. I do recommend that you eat it the day it's made or the next day, as the lemon can "cook" the zucchini. You can make this salad ahead of time, but omit the herbs and cheese, adding them just before you are ready to serve it.
Course Salad
Cuisine American
Keyword raw, salad, zucchini
Servings 6
Author The Cowgirl Gourmet slightly modified this Francis Mallman recipe


  • 2¬† lbs. small to medium-sized zucchini sliced thinly at an angle (about 1/16 of an inch)
  • 2 large lemons one zested and the juice of 1 1/2 lemons
  • 2-3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1-2 tablespoons of mint and basil roughly chopped or torn
  • Parmesan cheese grated


  1. Place the sliced zucchini in a large bowl.

  2. Zest one lemon and squeeze the juice of one and a half lemons over the zucchini.

  3. Add the olive oil and carefully season with salt (about 1/4 teaspoon to start) and pepper. Toss to combine. 

  4. Add the herbs and toss again. 

  5. Top with Parmesan and serve.

    Raw zucchini salad