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Zucchini “Pasta” Salad with Feta and Tomatoes

November 24, 2014
0 Reviews
Serves 1 as salad, two as a side

For those of you who never liked zucchini much (raw or otherwise), we hope to change your mind with this dish. We love it because it is super-fresh tasting, simple, and comes together in minutes. Preparing the zucchini to look like pasta gives it a great texture and hearty taste, which is pretty incredible since zucchini is one of the lowest calorie foods in existence! Along with the tomatoes, this dish packs an impressive amount of vitamin C and folate into your day. We humans, unlike our animal counterparts, are unable to synthesize vitamin C so we depend on dietary sources. Vitamin C functions as an antioxidant, in collagen formation, neurotransmitter synthesis, detoxification, cholesterol breakdown, immunocompetence, and many other functions. Folate is important for cell growth, especially for cells with rapid turnover such as in our GI tract, and protein metabolism.

With all that great knowledge in mind, Bon appetit!


  • fresh zucchini (green squash)
  • 1/2 Cup
    tomatoes, chopped
  • 2 Tablespoons
  • Juice of a quarter of a lemon (use more for a tangier taste)
  • 1 Teaspoon
    vinegar (can be plain or herb flavored, such as tarragon vinegar)
  • 1 Tablespoon
    extra virgin olive oil
  • Sprinkling of fresh parsley and/or mint, if available
  • Salt and pepper to taste


  1. Wash and dry the zucchini. Using a peeler, grater, or mandoline, grate the zucchini into long spaghetti like strips.

  2. Combine with tomatoes and feta, and chopped fresh mint and/or parsley.

  3. In a separate bowl, whisk the lemon juice, vinegar, and olive oil together until well combined.

  4. Add salt and pepper and adjust vinaigrette to taste.

  5. Toss vinaigrette with salad and enjoy. (Serves 1 as main dish or 2 as side dish)


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