Zucchini Salad

This Simple Cooking with Heart Zucchini Salad has a Greek slant to it as it includes lemon, olive oil, onion and low fat feta cheese -- all heart healthy staples found in the typical Greek diet!

Nutrition Facts

Zucchini Salad


65 Per Serving


4g Per Serving


2g Per Serving

Cost Per ServingCost Per Serving

Calories 65
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 2 mg
Sodium 101 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 5.1 g
Added Sugars 0 g
Protein 4 g


Servings  6  

  • juice of 1 lemon
  • 2 tsp extra virgin olive oil
  • 1 clove garlic (minced) OR
  • 1/2 tsp jarred, minced garlic
  • 1/4 tsp pepper
  • 4 large zucchini (grated)
  • 1 Tbsp fresh parsley (chopped) OR
  • 1 tsp dried parsley
  • 2 Tbsp fresh dill (chopped) OR
  • 2 tsp dried dill
  • 2 Tbsp red onion (chopped, thinly sliced)
  • 1/4 cup crumbled, low-fat, or, fat-free feta cheese
  • 1/4 cup fat-free Greek yogurt (optional)


Tip: Click on step to mark as complete.

  1. In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper, set aside.
  2. Wash and dry zucchini, parsley and dill.
  3. Using a grater, grate (shred) the zucchinis into a medium bowl. (NOTE: if you don’t have a grater, use a vegetable peeler to slice the zucchini into ribbons)
  4. Mix in parsley, dill, onion and feta.
  5. Add lemon dressing mixture to the zucchini mixture.
  6. Chill covered 2 hours or overnight before serving.

Cooking Tip: optional variation--for a creamy tartness, add 1/3 cup fat-free plain Greek yogurt to the mixture and stir well.