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Easy Healthy Zucchini Salad Recipe

Recipe by: Sybil Shoemaker

"I came up with this recipe while prepping ingredients to make a quiche. I realized the veggie mix made a wonderful salad just by itself! Don't skip the Parmesan-Romano cheese, it cuts the acidity of the Worcestershire sauce and garlic and makes for a wonderful flavor blend. My boyfriend heartily approves! This recipe would also be a good vegetable base for a quiche."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In50 m
  • 1Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.
Footnotes
  • Cook's Notes:
  • Feel free to add additional veggies such as fresh carrots, peas, green beans, mushrooms, capers, black olives, etc.
  • You can substitute 1 teaspoon celery flakes for the celery, if desired. You can substitute 1/2 teaspoon onion powder for the onion. You can substitute 1 tablespoon fresh parsley for the dried parsley.
  • To serve cold, cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Ingredients
  • 4 servings
  • 73 cals
  • 4 cups zucchini, halved and cut into 1/4-inch slices
  • 1 red bell pepper, cut into 1/4-inch pieces
  • 1 green bell pepper, cut into 1/4-inch pieces
  • 1/2 onion, diced
  • 1 stalk celery, diced, or more to taste
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons grated Parmesan-Romano cheese blend
  • 1 1/2 tablespoons garlic, minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    73
    4%
  • Fat:
    1.1
    2%
  • Carbs:
    13.8
    4%
  • Protein:
    3.5
    7%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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