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Zucchini "Linguine" Salad

“This idea came to me from a recipe I saw for zucchini cut into noodle-like strips and dressed with a creamy sauce.” Lillian K. Julow — Gainesville, Florida
6 ServingsPrep: 30 min. + chilling


  • 5 medium zucchini
  • 3/4 teaspoon salt, divided
  • 1 large sweet red pepper, julienned
  • 1 large tomato, seeded and cut into thin strips
  • 1/2 cup thinly sliced sweet onion
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese, optional


  • Cut the ends off of each zucchini. Using a cheese slicer or vegetable
  • peeler, cut zucchini into thin lengthwise strips. Cut zucchini on
  • all sides, as if peeling a carrot, until the seeds become visible.
  • Discard seeded portion or save for another use. Cut zucchini strips
  • into 1/4-in. widths.
  • Place in a strainer; sprinkle with 1/2 teaspoon salt and gently toss
  • to coat. Let stand for 15 minutes. Gently shake strainer. Drain
  • zucchini on paper towels and pat dry.
  • Transfer to a large bowl; add the red pepper, tomato and onion. In a
  • small bowl, whisk the oil, vinegar, parsley, oregano, pepper and

2 of 2

Zucchini "Linguine" Salad (continued)

Directions (continued)

  • remaining salt. Pour over zucchini mixture and toss to coat. Cover
  • and refrigerate for at least 30 minutes before serving. Sprinkle
  • with cheese if desired. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 100 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 254 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.