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Active Time:15 minsTotal Time:15 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
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ThisZucchini Saladmakes the most of one of summer’s most abundant veggies. When you pair thinly sliced zucchini with creamy burrata cheese, add a dash of fresh herbs and a sweet and tangy dressing, you end up with a delicious low-carb salad that offers a healthy dose ofprotein, a key nutrient that supports healthy bones and muscles. And one more perk of this summer side dish: it takes only 15 minutes from start to finish. Find our best tips and tricks for making this easy recipe below so you can easily enjoy this iconic summer salad.
How to Make Zucchini Salad
1. Make the Dressing
This dressing is easy to make! You simply whisk the ingredients together in a small bowl until the oil and lemon juice have emulsified (combined completely without separating). If you are making the dressing ahead of time, save yourself some dishes and place the ingredients in a Mason jar instead and shake it until combined. You can store the dressing right in the jar until you’re ready to use it.
2. Peel the Zucchini
Long, thin strips of zucchini give this salad an eye-catching presentation. We love usinga mandolinefor recipes like these, as it makes quick work of the slicing, but you don’t need one to make this salad. A regular vegetable peeler, preferably a Y-shaped peeler, will work well too. No matter how you slice them, stop peeling when you get to the seedy center of the zucchini. The seeds are bitter and will make slicing difficult. Simply start peeling the zucchini from another side and stop when you hit the seeds again. Repeat until all that is left is the seedy center of the zucchini.
3. Add the Dressing
We add the dressing in two parts. First, we toss the zucchini ribbons with 2 tablespoons of the dressing to ensure that the zucchini gets evenly coated with a little bit of flavor. After we plate the salad, we drizzle it with the remaining dressing. This is the best way to maximize flavor without bogging the zucchini down with too much dressing at once. Plus it helps make the final presentation nice too.
4. Tear the Cheese
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonslemon juice2tablespoonsextra-virgin olive oil2teaspoonshoney2teaspoonsDijon mustard1/4teaspoongratedgarlic1/4teaspoonsalt1/8teaspoonfreshly ground pinkorblackpeppercorns, plus more for garnish3largezucchinis(about 9 ounces each), stem ends trimmed2tablespoonstorn fresh basil1tablespoonchoppedfresh dill, plus more for garnish1 (4.4-ounce) ballburrata cheese, torn into 1/2-inch pieces
Cook Mode(Keep screen awake)
Ingredients
2tablespoonslemon juice
2tablespoonsextra-virgin olive oil
2teaspoonshoney
2teaspoonsDijon mustard
1/4teaspoongratedgarlic
1/4teaspoonsalt
1/8teaspoonfreshly ground pinkorblackpeppercorns, plus more for garnish
3largezucchinis(about 9 ounces each), stem ends trimmed
2tablespoonstorn fresh basil
1tablespoonchoppedfresh dill, plus more for garnish
1 (4.4-ounce) ballburrata cheese, torn into 1/2-inch pieces
Directions
Whisk lemon juice, oil, honey, mustard, garlic, salt and pepper together in a small bowl until emulsified.(Alternatively, place ingredients in a Mason jar or other container with a tight-fitting lid; shake until combined.)
Using a vegetable peeler or a mandoline, shave zucchini lengthwise into thin ribbons; discard seedy centers. Transfer to a large serving dish. Add 2 tablespoons of the dressing, basil and dill; toss until fully coated. Top with burrata and drizzle with the remaining dressing. Garnish with additional dill and pepper, if desired.
Nutrition InformationServing Size: 1½ cupsCalories 183, Fat 15g, Saturated Fat 6g, Cholesterol 22mg, Carbohydrates 8g, Total Sugars 6g, Added Sugars 3g, Protein 8g, Fiber 1g, Sodium 313mg, Potassium 412mg
Nutrition Information
Serving Size: 1½ cupsCalories 183, Fat 15g, Saturated Fat 6g, Cholesterol 22mg, Carbohydrates 8g, Total Sugars 6g, Added Sugars 3g, Protein 8g, Fiber 1g, Sodium 313mg, Potassium 412mg
Serving Size: 1½ cups
Calories 183, Fat 15g, Saturated Fat 6g, Cholesterol 22mg, Carbohydrates 8g, Total Sugars 6g, Added Sugars 3g, Protein 8g, Fiber 1g, Sodium 313mg, Potassium 412mg
Frequently Asked QuestionsOn the outside, they look just about the same, but on the inside, they are quite different! While they are both Italian cow’s-milk cheeses, burrata cheese has a creamy center similar to the texture of cottage cheese, while mozzarella has a more solid, uniform texture throughout. While both can be baked, it’s more common to use burrata fresh to showcase its creamy center.Yes. This zucchini salad offers a hefty serving ofvegetables. Including plenty of vegetables in your diet can aid in weight loss or maintenance. Plus, opting for low-calorie vegetables such as zucchini can help fill you up, leaving less room for higher-calorie foods with less nutritional benefits.Yes, this salad is suitable for those following a gluten-free diet because it doesn’t have any ingredients that contain gluten.This zucchini salad pairs well with your favorite grilled proteins such as chicken, shrimp or steak. To keep it vegetarian, serve it with grilled tofu, or you can add a can of no-salt-added white beans for a boost of fiber and protein.This recipe is best served right away, but you can make thesalad dressingup to 1 week in advance.
Frequently Asked Questions
On the outside, they look just about the same, but on the inside, they are quite different! While they are both Italian cow’s-milk cheeses, burrata cheese has a creamy center similar to the texture of cottage cheese, while mozzarella has a more solid, uniform texture throughout. While both can be baked, it’s more common to use burrata fresh to showcase its creamy center.
Yes. This zucchini salad offers a hefty serving ofvegetables. Including plenty of vegetables in your diet can aid in weight loss or maintenance. Plus, opting for low-calorie vegetables such as zucchini can help fill you up, leaving less room for higher-calorie foods with less nutritional benefits.
Yes, this salad is suitable for those following a gluten-free diet because it doesn’t have any ingredients that contain gluten.
This zucchini salad pairs well with your favorite grilled proteins such as chicken, shrimp or steak. To keep it vegetarian, serve it with grilled tofu, or you can add a can of no-salt-added white beans for a boost of fiber and protein.
This recipe is best served right away, but you can make thesalad dressingup to 1 week in advance.
EatingWell.com, June 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
