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Cold Zucchini Salad
An easy, delicious way to use up garden zucchini! Cold Zucchini Salad made with raw zucchini, olive oil, lemon, crushed red pepper, oregano and Parmesan.
5
from
9
votes
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Prep Time
5
mins
Total Time
5
mins
Course
Main Dishes, Side Dishes
Cuisine
American
Servings
4
Servings
Calories
198
kcal
Ingredients
1x
2x
3x
Ingredients:
3
small to medium zucchini
sliced into thin rounds
1
garlic clove pressed or minced fine
1/4
cup
parmesan cheese
3
tablespoons
extra virgin olive oil
1/2
teaspoon
dried oregano
1/4 - 1/2
teaspoon
crushed red pepper
3
teaspoons
lemon juice
3/4
teaspoon
salt or to taste
1/2
teaspoon
black pepper or to taste
Instructions
Combine all ingredients together in a bowl. Toss until zucchini is coated.
Store leftovers in an airtight container in the refrigerator. Allow to come to room temperature for 20 minutes before serving.
Notes
Nutrition facts are for estimation purposes only.
Nutrition
Calories:
198
kcal
Carbohydrates:
4.6
g
Protein:
10.2
g
Fat:
16.7
g
Saturated Fat:
5.6
g
Cholesterol:
20
mg
Sodium:
708
mg
Fiber:
1.2
g
Sugar:
1.6
g
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Keywords:
Vegetarian, zucchini