Chilled Zucchini Salad with Mint and Feta

Chilled Zucchini Salad with Mint and Feta
Staff Writer
Chilled Zucchini Salad with Mint and Feta

Nina Fomufod

Chilled Zucchini Salad with Mint and Feta

I love squash. All types — summer, acorn, butternut. You name it, I’ll devour it. This chilled zucchini salad is a great side to any protein and can be made in under 15 minutes. A healthier alternative to potato salad, this combination is perfect for your next family cookout or picnic in the park. The feta adds a rich, salty contrast to the light zucchini slices. The mint makes it a party.

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Click here to see Sensational Summer Squash Recipes.


Slice the zucchini into paper-thin circles. Bring a medium-sized pot of water to a boil over high heat. Boil the slices for 1 minute and remove from the water. Place the slices on a paper towel, and pat them dry to remove the excess water.

Put the slices into a large bowl, add the olive oil, and mix well. Add the mint leaves and the feta to the bowl and mix again.

Refrigerate the salad until chilled. Serve and enjoy!


Calories per serving:

82 kcal

Daily value:



  • Carbohydrate, by difference 13 g
  • Protein 3 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 4695 IU
  • Vitamin A, RAE 6 µg
  • Vitamin C, total ascorbic acid 48 mg
  • Ash 1 g
  • Calcium, Ca 56 mg
  • Cholesterol 2 mg
  • Fatty acids, total monounsaturated 1 g
  • Iron, Fe 1 mg
  • Magnesium, Mg 4 mg
  • Niacin 1 mg
  • Phosphorus, P 98 mg
  • Potassium, K 23 mg
  • Retinol 6 µg
  • Sodium, Na 141 mg
  • Starch 5 g
  • Sugars, total 1 g
  • Water 35 g
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