Marinated Zucchini Salad Recipe (2024)

By Martha Rose Shulman

Marinated Zucchini Salad Recipe (1)

Total Time
40 minutes, plus 6 hours' refrigeration
Read community notes

Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Featured in: Summer Squash, With a Lighter Touch

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Yield:Serves four

  • 1pound medium or small zucchini, preferably a mix of green and yellow
  • Salt to taste
  • 3tablespoons freshly squeezed lemon juice
  • 1garlic clove, crushed
  • 3tablespoons extra virgin olive oil
  • 2tablespoons finely chopped parsley, mint, chives, dill or a combination

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

116 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 319 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Marinated Zucchini Salad Recipe (2)


  1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

  2. Step


    Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.

  3. Step


    Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.


  • Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.



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Cooking Notes


I opted for salty and sweet. No garlic. Zucchini and cantaloupe with cilantro. Served with a side of warm jalapeno cornbread. Used my peeler to get thin sliced.


This salad is superb. I have one of those inexpensive V-Slicers which, after 20+ years is still sharp. It made instant ribbons of 1 zucchini and 1 yellow squash. To make mixing easier, I salted after each layer and changed colors - no tossing or mixing necessary. I added a heap of fresh, chopped chives (husband's favorite). Served with Pasta, Sardines, Breadcrumbs & Capers, we were hard pressed to decide which dish was better.

Making it again tomorrow night with Eggplant Parmesan as the main.

anne chaney

Not usually a zucchini fan but this is delicious. I tasted it for seasoning right after making it and it seemed table-ready then and there without marinating! Used parsley, mint, basil and garlic scapes. Love the mint especially. Added kalamata olives and roasted red pepper for panache. It is gorgeous.

Melanie K

Sprinkling feta over the top before serving, as well as the chives, adds extra deliciousness and visual appeal. I found the dressing better with more garlic.

Elissa Eckman

Very good and simple to prepare too! used a potato peeler to make thin slices/garlic/lemon/ olive oil/ no herbs. Let it sit out overnight and had it for lunch.

The color of the zucchini doesn't affect taste


Used the peeler on a zebra- striped green and white zucchini for an easy, refreshing and delicious side. The little bit left over was fantastic on a toasted bagel with Boursin and smoked salmon and I will definitely make it again for that purpose.


I ate a similar salad in Cornwall, England. It was delicious, topped with a wonderful local Cornish "feta" cheese and it had a really nice herb combination. When I try to recreate it I use fresh thyme and/or fresh oregano to go with the feta I crumble over it.


Loved it, especially on a hot day. I actually added some chickpeas to make a heftier salad and do not regret it. There was enough dressing to accommodate.


After slicing the squash into thin planks, I brushed with olive oil and grilled them on a stovetop cast iron grill, then sprinkled with sea salt. After allowing the squash to cool completely, I followed the recipe exactly, and at the end spinkled a little goat cheese on top. It was magnificent. Grilling the squash added time to but really imparted a nice flavor to the overall dish. It was a real hit of the dinner party.

Tamara D notes

Used this recipe as the base, but added from another similar recipe:Salt the zucchini ribbons, leave for 20 min and wipe off. (Better texture)Make a pesto of basil, cilantro, parsley, (whatever herbs handy/fresh) garlic, lemon, e.v.o.o. and pistachiosLayer the dressed ribbons with dabs of the pesto, toasted rough chopped pistachios, a sprinkle of fresh herbs and crumbled soft cheese (goat or sheep)


Bright and flavorful lemony dressing makes squash come alive! Used fresh dill and mint. And tossed a little feta and chopped hazelnuts on top. Wonderful! Summer on a plate.

Florian Steinbauer

I just seasoned, dressed and served the zucchini immediately, and it was delicious nonetheless. Had it with cantaloupe and feta. Delicious and quick summer lunch!


Love this salad, and we did not marinate for more than 30 minutes. The zucchini and yellow squash become silky ribbons of deliciousness. Instead of using the whole garlic clove, smashed, I grated about 1 tsp. of garlic into the lemon juice and olive oil. I also added about 1/2 tsp. of sugar to balance the flavors in the dressing. So good!


Is the garlic crushed or whole? Awkward description.

orlando bloom

Just great. Transformed humble ingredients into something yummy and unusual. I used rice vinegar- no lemons. Perfect.

Laura G.

Lovely--yay for using up mint (herb garnish) *and* zucchini. Can I advise *not* rinsing the zucchini after salting, though? You've gone to a lot of trouble to remove water; you don't want to add it back. I drain and salt (kosher salt--no more than a teaspoon) in a colander over a bowl, then remove the zucchini and pat dry with paper or cloth towels. The patting takes away most of the salt as well as water. Mandoline does a perfect job of slicing.




Love it!


Wow, so simple but so delicious and versatile! Made this last night with some of the first zucchini and yellow squash from the garden and enjoyed it as a side dish to grilled chicken. Then had the leftovers tonight but added feta, chopped kalamata olives, and a can of sardines (Season brand from Costco), that we ate with crackers for a quick no-cooking meal. Will be making this salad regularly now, new favorite way to enjoy summer squash!


Add feta and toasted pine nuts


Where has this recipe been all my life? Simple and delicious. This rounds out the Fourth of July pre-BBQ and the lemony dressing is perfect. Added 1 more small garlic clove (grated) and used up the remaining red onion. All sliced on the nice gadget without any finger issues. Mint, parsley and chives will be added at the serving time plus some crumbled feta. While we are having burgers, this salad would be perfect with lamb chops or grilled fish or seafood. A new favorite!

Maile Epperson

This salad is a summer winner and so versatile! Adjust the vegetables and herbs to compliment the main, and if there are any leftovers, use them as the base for a best-ever-wrap for lunch. You’ll never grow too much squash again.


What to do with one lonely yellow squash. This. This was what to do. Deceptively simple yet striking in the seasoning—five stars from me and can’t wait to make again. I used a vegetable peeler to shave ribbons onto a plate. Seasoned and just altered the lemon juice to 2 tbsp 3 tbsp oo. Superb after a night in the fridge.

Beverly S

I made this over and over last summer and can't wait for Summer 2022.


I added the zest of one lemon. It helped to keep the nice lemonly flavor. Also remove garlic after about 5 minutes so as it wouldn't overpower the other flavors. It was very good.

Tamara D notes

Used this recipe as the base, but added from another similar recipe:Salt the zucchini ribbons, leave for 20 min and wipe off. (Better texture)Make a pesto of basil, cilantro, parsley, (whatever herbs handy/fresh) garlic, lemon, e.v.o.o. and pistachiosLayer the dressed ribbons with dabs of the pesto, toasted rough chopped pistachios, a sprinkle of fresh herbs and crumbled soft cheese (goat or sheep)


A bit of thinly sliced red onion is a nice addition— salt it with the squash to take some of the bite out.

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Marinated Zucchini Salad Recipe (2024)
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