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Side angle photo of cold zucchini salad in a white bowl with a blue napkin.

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
Prep Time 5 mins
Total Time 5 mins
Course Main Dishes, Side Dishes
Cuisine American
Servings 4 Servings
Calories 198 kcal



  • 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


  • 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.


Nutrition facts are for estimation purposes only.


Calories: 198kcalCarbohydrates: 4.6gProtein: 10.2gFat: 16.7gSaturated Fat: 5.6gCholesterol: 20mgSodium: 708mgFiber: 1.2gSugar: 1.6g
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Keywords: Vegetarian, zucchini