Love and Olive Oil

Zucchini Salad with Lemon, Almonds, and Parmesan

Summer squash overload? Yep, we know the feeling. Seems like everyone gets a little tired of the stuff by this time of year, and yet it keeps on coming. Our CSA squash has been dwindling, we went from “take as many as you possibly can” to just 2 in our share this week, and I have a feeling hearty winter squashes are on the way (the baby spaghetti squash we picked up today is a good indicator of that). I tell you, there is no better way to get in touch with the changing seasons than joining a CSA.

As overbearing as the abundance of summer squash may be, it is recipes like this one that reinvigorate my love for it. This dish would make a smashing side, it’s simple and impressive, and best of all, tasty. To be honest I don’t know if what we actually used was summer squash or zucchini, seeing as it was half green and half yellow, you could argue either way. But squash-ambiguity aside, this is one dish where the typically overshadowed summer squash can truly shine.

Zucchini Salad with Lemon, Almonds, and Parmesan

Makes 4 side servings. Recipe from Eating Well, via Cook, Pray, Love.

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1 medium lemon
2 tbsp extra-virgin olive oil
1/2 tsp freshly ground pepper
1/4 tsp salt
2 lbs small zucchini, cut into lengthwise slices
1/2 cup sliced (or chopped) almonds, toasted
1/3 cup grated Parmesan cheese


Zest the lemon and set aside the zest. Squeeze the juice from the lemon into a small bowl. Add oil, pepper, and salt, and whisk to combine. Set aside.

Preheat grill or grill pan to medium-high heat until hot. Oil the grilling surface and grill zucchini slices, turning once, until tender, 6 to 8 minutes.

Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese, and lemon zest

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  1. The dish seems delicious. I must try this with amazing taste. Thanks for sharing all the ingredients.

  2. I really liked all the nutty flavors in this salad. It’s sure to be a regular part of my summer squash rotation.

  3. This looks delicious! Can’t wait to try it!

  4. It’s a good thing I just bought a zucchini.. this is goign to go great with our fish tonight!

  5. Last year we were so overloaded with zucchinis from the garden. They were huge too, and because we had a friend staying for a month helping with renovations I baked chocolate and zucchini cakes almost weekly.

    I found the ultimate recipe on the French cuisine guru Clotilde’s blog – Chocolate & Zucchini. She hadn’t even heard of the cake until her readers tipped her off to the yummy combo so she set out to find and adapt the best recipes. I posted it here:

    I miss that cake… so unbelievably moist and delicious. So glad you’re making the most of your CSA!

  6. While I have been looking for cunning ways of discreetly adding zucchini to a recipe without the Husband knowing, there will be no stopping me from giving this a try. This is exactly the type of recipe I love; simple, chic and interesting.

  7. This looks delicious! I love the different colors on your zucchini!

  8. Light and refreshing!

  9. Zucchini and parmesan is one of the best flavor combos ever! And this just looks so pretty together :)

  10. Yum! Can’t wait to try this!

  11. Funny, I do not have the usual summer squash and zucchini problem all 4 of my squash plants had issues, 2 did not produce fruit, and 2 tried to produce fruit that just rotted as little pups on the vine. My CSA has not produced much squash either. BUT, I have another problem, CUCUMBERS. What the heck to do with cucumbers? sigh. Any ideas?

  12. I always think I’m getting sick of summer squash and zucchini but then I find recipes that reinvigorate me. like this! Looks like one tasty salad.

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