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Italian Zucchini Salad Recipe

My husband, Robert, doesn't care much for zucchini, but even he likes this salad, so it's one I make often. The dressing is generous—it can be used on other green salads and even to marinate meats for the grill. I'm always trying new recipes, and I have lots of eager tasters with three children, six grandchildren and six great-grandchildren. I've entered recipe contests many times before, but this is the first time I've had a recipe picked. It's the nicest feeling!
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings


  • 2 pounds zucchini
  • 1/2 cup water
  • 2 teaspoons seasoned salt
  • 12 large ripe pitted olives
  • 2/3 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon basil leaves
  • 1 clove garlic
  • 1 avocado
  • Pimientoor red pepper strips


  • 1. Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside.
  • 2. Cut olives in quarters; add to zucchini mixture. Combine the oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight.
  • 3. Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper. Yield: 12 servings.

Nutritional Facts

Diabetic Exchanges: One serving equals 1 vegetable, 3 fats; also 167 calories, 469 mg sodium, 0 cholesterol, 5 gm carbohydrates, 1 gm protein, 17 gm fat.