Raw Zucchini Salad Recipe - Went Here 8 This (2024)

By Danielle on July 8, 2019, Updated January 29, 2024 27 Comments

This post may contain affiliate links. Please read my disclosure.

This raw Zucchini Salad recipe is marinated in fresh lemon juice, olive oil and garlic and chili, and served with crunchy toasted chickpeas, sweet roasted corn and Parmesan cheese. It's the perfect light and bright tasting summer salad!

This recipe was originally published in August 2017. It has been updated with new photos and content.

In the heat of the summer, it's nice to have a cool, refreshing salad to top off a day in the sun. And sometimes it's just nice to not have to turn on your oven.

I mean this salad is light and fresh enough to be an appetizer, or hearty enough to be a main meal. I've eaten it as a main meal plenty of times, and you guys know how I normally feel about "salads."

But this raw Zucchini Salad is different. It's easy. It's delicious. It's fresh but somehow meaty (in a meatless way) at the same time. The flavors are tangy and sweet and salty and just SO amazing.

This Zucchini Salad is the one you want to be serving at your BBQ. It'll disappear. I promise.

This Strawberry Salad is another favorite for serving at BBQs or just eating as a meal!

Why This Recipe Works

1. Fresh lemon juice adds a fresh tangy flavor to the zucchini, and softens it as it marinades.
2. The toasted chickpeas add a slightly crunchy texture to the salad.
3. Roasted corn adds a sweet component to complement the tanginess of the lemon juice, and saltiness of the Parmesan cheese.
4. Fresh minced garlic adds a little bite without being too overpowering.
5. Slicing the zucchini thin allows the lemon juice, garlic and chili to penetrate the zucchini during the marinade process.

Step By Step Instructions

First, the zucchini is marinated. You'll want to let it sit for about 6 hours, so if you're in a mad rush it may not be the time for this recipe.

Step 1: Slice the zucchini as thin as you can get it (about ¼" thick). I recommend using a mandolin for this. I have a cheap one that I use but I hate it. I don't recommend it. This Mandolin from Oxo has great reviews. I haven't tried it, but it is the one I plan to buy in the future.

Step 2: Combine the olive oil, garlic, fresh lemon juice and crushed red pepper in a bowl. Add the sliced zucchini and stir to coat all sides. Refrigerate for 6 hours.

How to Toast Chickpeas

Step 3: While the zucchini is marinading, toast the chickpeas. First, rinse and drain the can of chickpeas. Spread them on a large baking sheet, using silicone mats or parchment paper. Drizzle them with 1 tablespoon of olive oil and 1 teaspoon of salt.

Step 4: Roast for 30 minutes, mixing every 10 minutes. Remove from heat and let cool. They can be stored in an airtight container if you're making ahead of time.

How to Grill Corn

The corn can also be grilled in advance. Shuck your corn and try to remove as much of the silk as possible.

Step 5: Heat the grill to a medium heat level (about 400 degrees) and put the corn right over the heat. Cook for 15-20 minutes, turning every 5 minutes to ensure it doesn't totally burn. Remove from heat and let cool. Then slice the kernels off the cob in a downward motion with a sharp knife.

Put the Salad Together

Step 6: Remove the zucchini from the fridge 30 minutes before your marinade time is up.

Step 7: While it's coming to room temperature, grate your Parmesan cheese. Again, I recommend using fresh Parmesan as the flavors are outstandingly better.

Step 8: Combine the zucchini, corn, Parmesan cheese and toasted chickpeas in a large bowl and serve.

Expert Tips & Variations

1. Use a mandolin to get the zucchini sliced thin. If it is cut too thick it will not marinade thoroughly.
2. Use more crushed red pepper for a spicier salad.
3. ALWAYS use fresh lemon juice in the marinade. Bottled has a whole different flavor and does not work well in this recipe.
4. Add toasted nuts, sunflower seeds, pine nuts, etc. in place of the chickpeas if desired. Croutons will also work for an added crunch.
5. Canned or frozen corn can also be used - toast it in a skillet over medium high heat to bring out the sweet flavor.
6. A good quality olive oil can make all the difference. Read this post from Bon Appetit about the buying the best quality olive oils.
7. Add additional salt to the salad after it marinades if necessary. Taste it first and add salt in ¼ teaspoon increments until desired flavor is reached.

Frequently Asked Questions

1. Can you eat zucchini salad raw? Zucchini can be eaten raw. By itself, zucchini doesn't have much flavor, but the marinade ingredients in this recipe give the zucchini a cooked texture and wonderful flavor.
2. What are the health benefits of zucchini? I am not a health expert. Read more about the health benefits of zucchini in this article by Healthline.
3. What can you put in zucchini salad? In addition to the ingredients in this recipe, you could also use feta cheese, goat cheese, red onions, toasted pine nuts, white beans, yellow squash, roasted garlic cloves, red peppers, among many others. Really, the possibilities are endless!!

Make it a Meal

• Serve it with Grilled Lamb Chops or Buffalo Burgers;
• Keep it indoors with these Instant Pot BBQ Ribs or these Korean Style Ribs;
• Serve alongside this Creamy Pasta Salad at a BBQ;
• Finish your meal with this No-bake Lemon Chiffon Pie, Easy Strawberry Shortcake, or these No-bake Oreo Balls.

More Summer Salad Recipes

• Spicy Blackened Shrimp Salad;
• Thai Shrimp Salad;
• Grilled Peach Tortellini Salad;
• Moroccan Couscous Salad;
• Check out ALL the Salad Recipes!

More Awesome Zucchini Recipes

• New Mexico Calabacitas;
• Curried Zucchini;
• Easy Grilled Squash Recipe.

Did you make this zucchini salad recipe? Rate it a leave me a comment below - I'd love to know how it turned out 🙂

Recipe