Zucchini Salad is one of my favorite fresh and fun summer salads. Bouncy zucchini noodles are tossed with onion, lemon juice, olive oil, dill, feta cheese, and parsley to give you a healthy and fresh side dish.

Whenever I go to potlucks, I love having a bowl of zucchini salad ready to go. This recipe is low carb, healthy and crazy simple to make. The vinaigrette is made from olive oil and lemon goes perfectly with the delicate taste of zucchini noodles.

Zucchini Salad in a bowl

I love a good cold summer pasta salad (like my favorite Italian Pasta Salad) alongside my burgers at barbecues, but I try to balance with healthy sides if possible. This recipe is the perfect side for those who just want to eat a little bit healthier, even while celebrating!  When using fresh summer produce like I do in this raw zucchini salad (with fresh herbs like parsley and dill from the garden), I like to keep the recipe simple with minimal ingredients!

I use a white onion (with white papery skin, not yellow) as they tend to be a bit milder and sweeter.  If you find onion to be a bit strong, soak the onion slices in cold water for about 20 minutes before adding them to the zucchini salad. It is a great way to neutralize some of the flavor!

Zucchini Salad ingredients in clear glass bowl

Zucchini is already a very vibrant and colorful vegetable delicious baked or grilled but also amazing in salads!

Can You Eat Zucchini Salad Raw?

Of course! The spiralized zucchini in this recipe is what gives it its fun bouncy feel. Raw garden fresh zucchini is crisp and delicious, you’ll love the combo of feta cheese, dill, and lemon with it.

Zucchini is nice and sturdy so I actually eat it raw often as a dipper for my favorite sauces and dips (it’s a great lower carb chip alternative).  I love serving raw zucchini sticks with spicy dill dip for a quick and healthy snack.

Zucchini Salad being tossed with wooden spoons

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Overhead shot of Zucchini Salad in a wooden bowl

How To Make Zucchini Noodles

Zucchini noodles are super popular right now, and used in a variety of dishes like this shrimp stir fry with zucchini noodles!

To ‘zoodle’ a zucchini, I find the easiest thing to do is spiralized zucchini. If you don’t have one handy, use a vegetable peeler to peel the zucchini into long strips! Once cut, place your zucchini on a paper towel to absorb the rest of the water before you add them to your zucchini salad.  Zoodles can be made well ahead of time and will last days in the fridge.

I most often make this and serve it about 20 minutes later.  Making this zucchini salad in advance with the dressing can sometimes result in the ‘zoodles’ soften slightly but it’s delicious that way too. If you are bringing the salad with you and prefer a crisper texture simply spiralize your zucchini and refrigerate (it’ll stay crisp for days).  Add the remaining ingredients just before serving!

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Zucchini Salad in a bowl
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Zucchini Salad (spiralized)

Zucchini Salad is a fresh summer salads with lemon juice, olive oil, dill, feta cheese, and parsley.
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 8 servings
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  • 2 pounds zucchini about 3 medium
  • ½ cup white onion thinly sliced
  • ¼ cup olive oil
  • 1 juice of 1 lemon
  • cup feta cheese finely crumbled
  • 2 tablespoons parsley chopped
  • 1 tablespoons dill chopped
  • salt and pepper to taste


  • Spiralize zucchini using the larger blade on a spiralizer. (see note if you do not have a spiralizer).
  • Chop zucchini noodles a couple of times so they are manageable to eat and toss (about 3"). 
  • Slice onion as thinly as possible and add to the zucchini. 
  • Add remaining ingredients and gently toss.
  • Allow to sit for 15 minutes before serving.


If you do not have a spiralizer, use a vegetable peeler to peel strips of the zucchini lengthwise to make ribbons.
4.90 from 29 votes

Nutrition Information

Calories: 103 | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 334mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 29.5mg | Calcium: 56mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. So good! My BF ate the entire bowl! Can’t wait to make it again. PS: use fresh dill and fresh parsley. That’s what gives it it’s freshness.5 stars

    1. Hi Amy, we find that leftover zucchini noodles get soggy in the fridge so we recommend prep the zucchini separately and combine everything just before serving. I hope that helps!

  2. Excellent! Made exacting as instructed. Chilled and served. Easy to prepare and only a few ingredients. Tasty and fresh.5 stars

  3. I prepared this zucchini salad this evening and it was loved by all. Due to ingredients on hand, I had to use red onion (vs. white) and dried parsley and dill weed (vs fresh). I look forward to using fresh herbs next time! Thank you for a great new salad recipe for us to enjoy!5 stars

  4. I was looking for a Waldorf salad, I knew what went in it but didn’t know what the dressing was made of and saw so many more recipes I might make. Thanks you.

  5. Wonderful side dish! My husband is not a huge fan of zuchinni so I was looking for a new way to serve it. This is it! Fantastic flavor, not over the top. In fact, we are going to a get together and he asked what I was bringing. Told him I wasn’t sure. He said I should make this salad! The teen enjoys it also. Win Win all around – thank you!5 stars

  6. Fast and easy and Delicious! I will make this for our monthly “girlfriends get together luncheon “with some
    Crusty garlic and Parmesan bread!5 stars

  7. I really enjoyed this salad. Taste’s wonderful with the fresh mint and chilli peppers. Super easy and very inexpensive to make, most of the ingredients are things I usually always have in my fridge. I will definitely be making this again!

  8. Tried this recipe for a potluck and it was just okay. Not bad but nothing to write home about. Doubt if I’ll make it again.2 stars

  9. Definitely want to make this salad. Can a different cheese be used instead of feta? What would you recommend?

    1. I’ve only tried it with feta. If you don’t like feta you could always skip the cheese or add a bit of shredded mozza (or another mild cheese).