It’s the peak of zucchini season and I wanted to find some yummy new ways to use zucchini that don’t involve turning on the oven. These long, hot days make salad an appealing way to not heat up the kitchen. This deliciously crunchy zucchini salad is a new favorite of mine, easy to prepare and keeps in the fridge for snacks and lunches. No zucchini should go to waste, so get chopping.
2 cups of sliced zucchini julienned or whatever style you like (unpeeled please)
1 cup cherry tomatoes, halved
1 cup thinly sliced red onion
½ teaspoon minced garlic
4 teaspoons rice wine vinegar (it will be enough)
Freshly ground black pepper
½ cup chopped parsley and/or cilantro (my personal favorite)
Add all of the ingredients in a serving bowl and put in the fridge to chill. It doesn’t get much easier than this. Makes about 3-4 servings, so if you have more hungry mouths to feed, just make the quantities larger. For a 1 cup serving it’s about 55 calories and less than a gram of total fat.