Classic Zucchini Salad Recipe

Classic Zucchini Salad Recipe
Staff Writer
Zucchini Salad
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Zucchini Salad

A simple and delicious Zucchini recipe adapted from a recipe first published in the spring issue of the 1948 Good Housekeeping Magazine. 

4
Servings
63
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  boiling water
  • small zucchinis, cut into 2'' pieces
  • 1/2  Teaspoon  salt
  • 1/2  Cup  French dressing
  • 2  Tablespoons  green onions, minced
  • 1  Tablespoon  parsley, minced
  • Radishes
  • Lettuce

Directions

Cook un-pared zucchini in boiling water with salt, covered, until the zucchini are tender. Remove from water.

Place in a 9' pie dish and cover with french dressing, parsley, and onions. 

Chill in the refrigerator for several hours. 

Serve zucchinis and sauce slice on a bed of lettuce and radishes. 

 

 

Nutritional Facts

Total Fat
1g
1%
Sugar
5g
6%
Carbohydrate, by difference
13g
10%
Protein
2g
4%
Vitamin A, RAE
37µg
5%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
30mg
3%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
43mg
6%
Selenium, Se
3µg
5%
Sodium, Na
269mg
18%
Water
45g
2%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.