Best 7 Zucchini Lettuce Salad Recipes

Welcome to the world of culinary delights! Today, we embark on a flavor-filled journey as we explore the art of crafting the perfect zucchini lettuce salad. Whether you're a seasoned salad enthusiast or a novice cook just starting to discover the wonders of fresh ingredients, this article will guide you through the process of creating a dish that will tantalize your taste buds and leave you craving for more. From selecting the freshest zucchini and lettuce to choosing the perfect dressing, we'll cover all the essential steps to ensure your salad is a masterpiece of flavors and textures. So, gather your kitchen tools, put on your apron, and let's dive into the world of zucchini lettuce salad!

Here are our top 7 tried and tested recipes!

ZUCCHINI LETTUCE SALAD

Zucchini Lettuce Salad image

This salad is a great way to use up an abundant crop of squash. Topped with bottled dressing and cheese, this colorful side makes such a flavorful addition to any meal.-Melody Smaller, Fowler, Colorado

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups shredded leaf lettuce
1/2 cup shredded zucchini
1/2 cup sliced ripe olives
1/4 cup chopped red onion
1/2 cup Italian salad dressing
1/4 cup shredded Parmesan cheese

Steps:

In a large serving bowl, combine the lettuce, zucchini, olives and onion. Drizzle dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 160 calories, Fat 14g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 740mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

TOMATO AND ZUCCHINI SALAD

Tomato and Zucchini Salad image

What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.

Provided by gertc96

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large tomatoes, coarsely chopped
1 small zucchini, thinly sliced
2 tablespoons green onions, sliced
1 teaspoon fresh basil leaves, snipped or 1/4 teaspoon dried basil, crushed
2 tablespoons fat-free Italian salad dressing
1 leaf lettuce
2 tablespoons feta cheese, crumbled or 2 tablespoons part-skim mozzarella cheese, shredded

Steps:

In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

MEDITERRANEAN ZUCCHINI SALAD

Mediterranean Zucchini Salad image

A great zucchini summer salad!

Provided by Nicole S.

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

Steps:

Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g

BETTY CROCKER ZUCCHINI SALAD

Betty Crocker Zucchini Salad image

Make and share this Betty Crocker Zucchini Salad recipe from Food.com.

Provided by ElizabethKnicely

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large bunch leaf lettuce or 1 medium head iceberg lettuce, torn into bite-size pieces
1 small bunch romaine lettuce, torn into bite-size pieces
1/4 cup olive oil or 1/4 cup vegetable oil
2 medium zucchini, sliced
3 green onions, sliced
1 cup sliced radish
3 tablespoons crumbled blue cheese (optional)
2 tablespoons tarragon or 2 tablespoons wine vinegar
3/4 teaspoon salt
1/4 teaspoon msg (optional)
1 small garlic clove, crushed
generous dash pepper

Steps:

Toss letuce and romaine with oil until leaves glisten. Add zucchini, onions, radishes, and cheese. Mix vinegar, salt, monosodium glutamate, garlic and pepper; toss with salad.

Nutrition Facts : Calories 96.3, Fat 7.3, SaturatedFat 1, Sodium 248.3, Carbohydrate 7, Fiber 3.2, Sugar 2.9, Protein 2.7

GREEK SALAD WITH ZUCCHINI, FETA, AND TOMATOES

Greek Salad with Zucchini, Feta, and Tomatoes image

This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 10

Ingredients

3 medium zucchini (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise
2 pints (about 4 cups) grape tomatoes
1 tablespoon dried dill
3 tablespoons olive oil
Coarse salt and ground pepper
2 (6-inch) pita breads, split horizontally
2 tablespoons red-wine vinegar
2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1-inch pieces
4 ounces feta cheese
1/4 cup Kalamata olives, pitted

Steps:

Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.

Nutrition Facts : Calories 364 g, Fat 20 g, Fiber 6 g, Protein 12 g

TOMATO, ZUCCHINI AND AVOCADO SALAD

Tomato, Zucchini and Avocado Salad image

Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 Haas avocado, ripe but not too soft, cut into tiny dice
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

Steps:

Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams

ZUCCHINI, TOMATO AND MOZZARELLA SALAD

Zucchini, Tomato and Mozzarella Salad image

Provided by Pierre Franey

Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 zucchini, about 1 pound
1 or 2 red, ripe tomatoes, about 3/4 pound
6 ounces mozzarella cheese
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
3 tablespoons olive oil
Fresh basil sprigs or leaves for garnish

Steps:

Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
Cut mozzarella into 12 slices.
Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 5 grams

Tips:

To ensure the best flavor, use fresh zucchini and lettuce.
Choose a variety of lettuces, such as romaine, butterhead, and arugula, to add texture and flavor to the salad.
Use a sharp knife to thinly slice the zucchini. This will help the zucchini cook evenly and absorb the dressing better.
If you don't have time to grill the zucchini, you can also pan-fry it or roast it in the oven.
Be sure to taste the dressing before adding it to the salad. You may need to adjust the seasonings to your liking.
Garnish the salad with fresh herbs, such as basil, parsley, or cilantro, for extra flavor.

Conclusion:

This zucchini and lettuce salad is a refreshing and flavorful dish that is perfect for a summer lunch or dinner. The grilled zucchini adds a smoky flavor to the salad, while the creamy dressing brings everything together. With its simple ingredients and easy preparation, this salad is sure to become a favorite.