Fresh Zucchini and Herb Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring thinly sliced zucchini tossed with fresh herbs and a bright lemon vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs medium zucchini, chopped fresh parsley, chopped fresh mint into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 3 medium zucchinis and use a vegetable peeler to shave into thin ribbons. Place the zucchini ribbons in a large bowl.
  2. Step 2: Add 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint to the bowl.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the vinaigrette is emulsified and slightly thickened.
  4. Step 4: Pour the lemon vinaigrette over the zucchini and herbs, tossing gently to coat evenly.
  5. Step 5: If using, sprinkle 1/3 cup crumbled feta cheese on top before serving for a creamy contrast.

Equipment for this recipe

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Frequently asked questions

How long does Fresh Zucchini and Herb Salad with Lemon Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Zucchini and Herb Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in Fresh Zucchini and Herb Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fresh Zucchini and Herb Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fresh Zucchini and Herb Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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