What makes it unusual is that it is made from zucchini, half of which is lightly pickled and the other part is fried in a frying pan. Crispy croutons and pine nuts add a special touch to this salad. This salad can be served with meat or fish.
Products for cooking:
- zucchini 2 pieces
- feta 100 grams
- cherry tomatoes 100 grams
- 2 slices whole grain bread
- 2 cloves garlic
- half a small dried chili pepper
- bunch of mint
- bunch of parsley
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- olive oil
- freshly ground black pepper
Preparing zucchini salad
Brown the slices of bread in an oven preheated to 170C, put finely chopped garlic on each piece of bread and pour olive oil on it. The aroma is simply stunning from the garlic bread. Bake the bread for 20 minutes until it is dry and golden brown. Crumble the bread into small pieces. Spicy lovers can add chili pepper to the salad. To do this, place dried chili peppers on a plate, sprinkle with water and microwave for 30 seconds. Leave for 5 minutes, covered with a napkin, then peel and chop finely. Mix with bread crumbs, nuts, and salt. Cut one zucchini into thin wide ribbons. 
To do this, cut it in half and then use a special knife or flat grater to cut the zucchini. Place the chopped zucchini in a cup, add salt, pepper and drizzle with 1 tablespoon of olive oil. Subsequently, the resulting juice must be drained. Cut the remaining zucchini in half lengthwise, then cut into slices 5-7 mm thick. 
Grill in a pan until dark streaks appear, 5-7 minutes. If you don’t have a grill pan, you can fry it in a simple non-stick frying pan, after greasing it with oil. 
Place the fried zucchini in a cup. Wash the greens and chop finely. Combine all ingredients together and mix. To make the salad dressing, in a small bowl, whisk together the lemon zest, lemon juice and 2 tablespoons olive oil. Season the salad with dressing and add pieces of feta. Place the salad in a large flat dish and sprinkle with bread crumbs and nuts. 
Add bread crumbs just before serving, otherwise they will soften and will not have the flavor effect they are supposed to give. The zucchini salad turned out very tasty, try it and see for yourself. Bon appetit.
Zucchini contains a large amount of dietary fiber, which has a beneficial effect on the gastrointestinal tract. The benefits of zucchini are due to its rich composition. Zucchini peel contains carotene and magnesium, so it is recommended to eat young fruits without peeling them.
Zucchini salad with carrots
Cooking time: 30 min
76 kcal
4 servings
Ingredients:
- 1 small zucchini
- 2-3 carrots
- 2 cloves garlic
- 1 bunch of green cilantro
- 2-3 tablespoons low-calorie mayonnaise
- 1 tablespoon lemon juice
- pepper
- salt
Preparation:
Wash the zucchini and cut into strips. Peel the carrots, wash them, grate them on a coarse grater. Peel the garlic, wash it, chop it using a garlic press. Wash the green cilantro, finely chop (leave a few sprigs for decoration). To prepare the sauce, mix mayonnaise with lemon juice, garlic, salt and pepper. Mix zucchini with carrots and cilantro and place in a salad bowl. Pour the sauce over the salad, garnish with the remaining cilantro sprigs and serve.
Zucchini salad with mushrooms
Cooking time: 35 min
91 kcal
4 servings
Ingredients:
- 1 young zucchini
- 200 g shiitake
- 100 g pickled tree mushrooms
- 150 g radish
- 2 tomatoes
- 1 lemon
- 2 tablespoons olive oil
- salt
Preparation:
Wash the shiitake and fry in olive oil (1 tablespoon). Wash the zucchini, cut into thin slices, fry in the remaining oil. Wash the radishes and cut into thin slices. Wash the tomatoes, cut into small pieces. Wash the lemon, cut in half, squeeze the juice from one half, cut the other into curly slices. Mix zucchini with shiitake, tomatoes and radishes, add salt. Arrange the salad on plates, sprinkle with lemon juice, garnish with wood mushrooms and lemon slices.
Zucchini and cherry tomato salad
Cooking time: 25 min
39 kcal
4 servings
Ingredients:
- 1 young zucchini
- 300 g cherry tomatoes
- 2 cloves garlic
- 1 bunch mustard salad
- 0.5 bunch of basil greens
- 0.5 bunch of parsley
- 1 tablespoon sunflower seeds
- 1 teaspoon white wine vinegar
- ground red and black pepper
- salt
Preparation:
Wash the zucchini, cut into strips, sprinkle with vinegar. Wash cherry tomatoes and cut into quarters. Peel the garlic, wash it, finely chop it. Wash the basil and parsley and chop finely (leave a few sprigs for decoration). Wash the lettuce leaves, dry them, cut into narrow strips. Mix zucchini with tomatoes, garlic, lettuce, basil and parsley. Salt, pepper, add olive oil, mix. Place the salad on plates, sprinkle with sunflower seeds, previously fried in a frying pan without adding oil, and garnish with the remaining sprigs of herbs.
Zucchini salad with nuts and herbs
Cooking time: 25 min
65 kcal
2 servings
Ingredients:
- 1 young zucchini
- 1-2 cloves of garlic
- 70 g shelled walnuts
- 0.5 bunch of parsley
- 0.5 bunch of basil greens
- 0.5 bunch of sorrel
- 1.5 tablespoons olive oil
- ground paprika
- pepper
- salt
Preparation:
Wash the zucchini and cut into strips. Peel the garlic, wash it, finely chop it. Wash the sorrel, dry it, cut into narrow strips. Wash the parsley and basil, finely chop (leave a few sprigs for decoration). Fry the nuts in a frying pan without adding oil, chop them. Mix zucchini with sorrel, parsley, basil and garlic. Salt, pepper, add olive oil, stir. Let the salad sit for 10 minutes, then arrange on plates, sprinkle with nuts and paprika, and garnish with the remaining sprigs of herbs.
Young zucchini with thin skin are suitable for many dishes. Zucchini is easy to digest and low in calories, which is why it has become one of the most popular vegetables in weight loss diets. It is added to the vegetable both fried and baked, boiled and raw. Creamy zucchini salad very tasty and healthy and great for cooking in.
Zucchini salad recipe
- Zucchini – 3 pieces (small),
- Tomatoes – 3 pieces.
For the sauce:
- Avocado – ½ piece,
- Parsley - a small bunch,
- Garlic – 1 clove,
- Lemon juice – 2 teaspoons,
- Olive oil – 1 teaspoon,
- Dried basil – 1 teaspoon,
- Walnut – 50 grams.
How to make creamy zucchini salad
Cut the zucchini into thin noodle-like strips. If you have a grater for Korean carrots, it is better to do this with it.
Cook zucchini noodles in boiling salted water for 2 minutes to soften.
Cut the tomatoes into small cubes. Instead of large tomatoes, you can use cherry tomatoes, which should be cut in half.
Place the zucchini noodles in a bowl and add the chopped tomatoes.
For the sauce, mix half an avocado, a small bunch of parsley, 1 clove of garlic, 2 teaspoons of lemon juice, 1 teaspoon of olive oil, 1 teaspoon of dried basil, 50 grams of walnuts in a blender.
Pour the prepared sauce over the mixture of zucchini and tomatoes. Serve Creamy zucchini salad chilled.
Raw zucchini has a unique mild taste, so it will look great on any table. This salad turns out very tasty and light and fresh like summer.
- Young zucchini 1 piece
- Garlic 1–2 cloves
- Basil (preferably fresh) taste
- Lemon juice to taste
- Olive oil to taste
- Salt to taste
- Black pepper to taste
- Chili pepper to taste
Be sure to wash the zucchini itself; it should be small in size, with a soft skin and very small seeds inside.
Peel the garlic cloves and chop them with a knife.
Finely chop the basil leaves.
To squeeze juice from a lemon, cut it in half and squeeze it with your hands, piercing the pulp with a fork.
Using a paring/slicing knife, cut the zucchini into thin, flat strips. The thinner the better.
Top the sliced zucchini with lemon juice, olive oil, salt, black pepper, chili powder and garlic. Stir the salad with your fingertips so as not to break the thin slices of the vegetable, and then immediately serve the finished dish to the table.
Serve raw zucchini salad as an additional dish to hot meat, fish or poultry.
Recipe 2: Fresh raw zucchini salad with honey and garlic
A very tasty, crispy raw zucchini salad with aromatic honey-garlic dressing. It is advisable to eat it immediately, without leaving it until the next day.
- 1 zucchini,
- coarse salt,
- 50 gr. aromatic vegetable oil,
- 2 tbsp. lie vinegar 9%,
- 2 tsp. honey,
- 3 teeth garlic,
- ground black pepper, dill.
Thinly slice the zucchini into slices, sprinkle with 1 teaspoon. salt, leave for 30 minutes.
Make a filling:
mix oil, vinegar, honey, pepper, squeezed garlic, chopped dill, stir.
Squeeze the zucchini from the released juice, transfer to a plate and pour over the dressing.
Let it brew for another 20 minutes.
Recipe 3: Korean raw zucchini salad
- Zucchini - 2 pcs.
- Carrots (fresh) - 2 pcs.
- Bell pepper (can be half red and green) - 1 pc.
- Garlic - 2 teeth.
- Cilantro
- Salt (to taste)
- Vegetable oil (for dressing) - 5-6 tbsp. l.
- Vinegar (for dressing) - 2 tbsp. l.
Cut the carrots into thin strips. Of course, it is better and more convenient to do this with a special shredder, but we don’t have one at the dacha, so I cut it by hand.
Also cut the zucchini into strips, a little thicker than carrots; if they are young, then straight with the skin. Add some salt. Raw zucchini has a sweetish taste, so you need to add salt generously.
Cut the pepper into strips. If you don’t have hot pepper, add ground red hot pepper to the salad.
As it turned out, we didn’t have garlic at our dacha, but jusai grows, this is a herb with a garlicky taste, so we added it.
Mix zucchini, carrots, peppers and cilantro, add seasoning for Korean salads. Pour in wine vinegar (we used plum vinegar), about 2 tbsp. spoons.
Pour hot vegetable oil over everything (about 5-6 tablespoons).
Mix everything and let it stand for 10 minutes, or you don’t have to wait, but eat it right away. 
Recipe 4: Raw zucchini salad with cucumber and carrots
- Zucchini (or zucchini) - ½ pc. big
- Carrots - 1 pc.
- Cucumber - ½ pc. large (if small, then 1 pc.)
- Iceberg lettuce - ¼ pc. You can do without it or replace it with another type of salad.
For the sauce:
- sunflower seeds,
- pink Himalayan salt,
- dried ginger,
- lemon,
- garlic,
- spinach (or other greens, such as parsley, green basil),
- sesame (optional).
All vegetables need to be cut into thin long strips:
- Shred Iceberg lettuce like cabbage, using a knife or a special grater.
- We cut the cucumber with a knife.
- Three carrots and zucchini on a grater for Korean carrots. If there is no grater, then cut it with a knife into as thin long strips as possible.
Making the sauce.
If the seeds are uncleaned, then we clean them. This is the longest stage in preparing the sauce)
If you have time, soak the seeds in water for several hours. Maybe overnight. If you don’t have time, then just skip this point.
Soaking the seeds, firstly, makes them softer and subsequently it will be faster and easier to grind them in a blender. And secondly, when soaking seeds and nuts, unnecessary harmful substances are released into the water, if they were in them - these are fertilizers, pesticides and other chemicals.
Next, place all the ingredients in a blender and blend until the sauce has a smooth, creamy consistency. Add water gradually. First ½ cup. And then watch the consistency and add as needed. I usually use about ¾ cup of water if the seeds were not soaked and about ½ cup if they were.
Option #1-Mix vegetables with sauce.
Option No. 2- Serve the sauce separately from the vegetables (in a gravy boat).
Choose the option that you like best!
Warm salad of zucchini, beans and new peas Place beans and peas in boiling water for 2-3 minutes. Then drain the water. Cut the zucchini diagonally into not too thin circles. Crush the garlic with the flat side of a knife, peel and chop. Heat olive oil in a deep frying pan, add garlic and zucchini and...You will need: 1 young zucchini, 2 handfuls of green beans, 2 handfuls of young pea pods, 2 cloves of garlic, a small bunch of mint, 2 tbsp. tablespoons olive oil, a pinch of freshly ground black pepper, a pinch of sea salt
Salad made from a mixture of rice and baked vegetables 
preheat the oven to 190 degrees, boil the rice, according to the instructions on the package, cut the zucchini and onion into quarters, leave the rest of the vegetables whole, place in a baking container, sprinkle with olive oil, season and place in the oven for an hour, put the rice in...You will need: a glass of rice (I had a mixture of wild and long grain), bell pepper, zucchini, 3 champignons, 6 cherry tomatoes, red onion, For dressing: lemon juice, olive oil and soy sauce 2 tbsp. l., and a couple of drops of sesame oil
Zucchini, carrot and goat cheese salad 
Three zucchini and carrots on a coarse grater. Add mustard, olive oil, lemon juice, honey, pepper and salt to taste and stir well. Crumble the cheese, add parsley leaves and stir gently again. Place the finished salad on a plate.You will need: 1 young zucchini, 3 medium-sized young sweet carrots, 50 g soft goat cheese, 1 tbsp. grainy mustard, 2 tbsp. olive oil, juice of 1/4 lemon, 1 tsp. honey, sea salt and black pepper, parsley
Beans with zucchini, cherry tomatoes and basil 
Preheat the oven to 170°C. Soak the beans for several hours, or better yet overnight, then boil. Place cherry tomatoes in a deep baking tray, sprinkle with a little salt and black pepper. Add garlic (young garlic does not need to be peeled), sprinkle with olive oil...You will need: 300 g of Black Eye beans, 300 g of cherry tomatoes, 1 young zucchini, 8-9 cloves of young garlic, a bunch of basil, 2 tbsp. spoons of olive oil, 1 tbsp. a spoonful of balsamic vinegar, 1 teaspoon of apple cider vinegar, a pinch of a mixture of several types of pepper,...
Salad with zucchini ribbons 
Finely chop the mint (determine the quantity by eye, I think about 4 leaves will be enough), remove the seeds from the chilli and also finely chop it, put everything in a bowl. Add the zest, lemon juice and olive oil here. We add salt and, like an artist with a brush, we mix all these...You will need: 2 small zucchini, mozzarella cheese in balls, Dressing: mint, chili pepper, lemon zest and juice, 1 tbsp. olive oil, salt
Warm salad with zucchini and shrimp 
Grate the zucchini, squeeze out the juice and pour in lemon juice for an hour. Defrost shrimp and fry with garlic Mix everything, add olive oil, sesame seeds and parsley, pepper to taste! :) Can be served warm or cold! :)You will need: 1 medium zucchini/zucchini, salad shrimp, frozen 1 package, 1-2 cloves of garlic, juice of half a lemon, parsley, spices to taste, olive oil, sesame seeds
Salad with zucchini and almonds Bigarré 
Fry almonds until golden brown without oil. Mode zucchini into thin disks, and each of them into four parts. Fry the zucchini in olive oil. We try not to damage the shape. Place the fried pieces on a paper towel or baking paper. Mode...You will need: - zucchini 1 pc., - Roman salad, - arugula, - almonds 50 g, - mozzarella 150 g, - cherry tomatoes 150 - 200 g, - olive oil, - lemon juice.
Zucchini salad with goat cheese 
1. Using a vegetable peeler, make thin ribbons from washed fresh young zucchini. Pour in the juice of half a lemon. 2. Crumble the cheese onto the zucchini, add thyme (or thyme), season with olive oil and freshly ground pepper. Mix gently (I do this with my hands). When...You will need: 2 small zucchini, 1/2 lemon, 4 tbsp. good olive oil, 1-2 pinches of dry thyme (or 2 tablespoons of fresh finely chopped thyme), 150g. soft goat cheese (can be replaced with coarse non-dry cottage cheese), freshly ground pepper
Spring Ray Salad 
Wash the lettuce leaves, dry them and tear them with your hands, otherwise the knife may darken them. Cut cherry tomatoes into slices. Peel the carrots and cut into long strips with a potato peeler. Wash the zucchini and cut it in the same way, but the cores...You will need: half a head of Iceberg lettuce, 6 cherry tomatoes, 1 large carrot, 1 small zucchini, 3 tablespoons of boiled corn kernels (from a jar), 3-5 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tbsp. spoon of mayonnaise (you can do without it, p...
Zucchini tuna salad 
Wash the zucchini and cut off the ends. Cut the zucchini into very thin circles using a vegetable slicer and place on a plate. Cut the smoked tuna slices into several pieces and place on the zucchini. Remove the pits from the olives, cut the olives into several pieces and place...You will need: 600 grams of young zucchini, 150 grams of thin slices of smoked tuna, 30 grams of black olives, 20 grams of olive oil, 1 tbsp. l. fresh oregano (or 1 tsp dried), salt, freshly ground black pepper to taste
