TOTAL TIME: Prep: 20 min. + standing
MAKES: 6 servings


  • 3 large zucchini, thinly sliced
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup packed fresh parsley sprigs
  • 1/4 cup minced fresh rosemary
  • 1/4 cup fresh thyme
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, peeled

Nutritional Facts

3/4 cup: 68 calories, 4g fat (1g saturated fat), 0 cholesterol, 434mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well; pat dry.
  2. Place the oil, herbs, lemon juice, honey, mustard and garlic in a food processor; cover and process until smooth. Transfer zucchini to a large bowl. Drizzle 1/4 cup dressing over zucchini; toss to coat. Cover and refrigerate remaining dressing for up to 2 days. Yield: 6 servings plus 1 cup leftover dressing.
Originally published as Herb Garden Zucchini in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p234

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