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+ servings
Zucchini Salad

Zucchini Salad

Zucchini Salad is a light, fresh, summer salad that is perfect as a side dish.  Vegan, gluten free, dairy free.
Course Salad
Cuisine American
Keyword dairyfree, glutenfree, nobake, salad, sidedish, vegan, vegetarian, zucchini
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Refrigerator 1 hour
Total Time 15 minutes
Servings 4
Calories 210kcal
Author Alkaline Recipes


  • 3 zucchini, shredded
  • ¼ cup vegan parmesan cheese
  • ¼ cup fresh basil, chopped
  • 2 cloves garlic, minced
  • ¼ cup leeks or green onions, chopped
  • 1 tablespoon lemon juice, juice of 1 lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tomatoes, sliced
  • 2 tablespoon olive oil
  • 1 tablespoon fresh basil for garnish


  • Add salt to shredded zucchini and let sit for 15 minutes to remove water from zucchini.  Squeeze zucchini with clean towel.
  • Add, cheese, basil, garlic, onion, lemon juice, olive oil and pepper to zucchini and mix well.
  • Press zucchini mix into 4 ramekins, and refrigerate for 1 hour.  Slice tomatoes and arrange on plate.
  • Run knife around edge of ramekin.  Turn ramekin upside down on top of tomato slices.  Garnish with fresh basil


Serving: 1remekin | Calories: 210kcal