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Italian Zucchini Salad

Total Time

Prep: 20 min. + chilling


12 servings

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!


  • 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.

Nutrition Facts

3/4 cup: 167 calories, 17g fat (0 saturated fat), 0 cholesterol, 469mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

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