Summer zucchini salad with seeds, parmesan, and mint and lemon dressing

Fresh young zucchini have a lovely creamy texture and are wonderful in salads.

You'll need

5 small green zucchini 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas To serve: finely grated parmesan To serve: zucchini flowers, stamens removed and torn (optional)   Mint and lemon dressing 1 cup (firmly packed) mint leaves 125 ml (½ cup) extra-virgin olive oil (mild-tasting) 1 small garlic clove, halved Juice of 1 lemon, finely grated rind of ½


  • 01
  • Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
  • 02
  • For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
  • 03
  • Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Perfumed white fiano.

Featured in

Feb 2014

You might also like...

Fuss-free summer recipes


Rigatoni with chicken ragu and green sauce

Fast autumn recipes


Flank steak tacos with corn, avocado and coriander

Fast summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes


Flathead with crushed peas

Fast summer dinners


Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes


Egg sandwich

Smoked trout scramble


conversion tool