By definition, a vegetable is a plant or part of a plant that is edible. These parts of the plant include roots, leaves, or stems.
Meanwhile, a fruit develops from a flower and bears the seeds of the plant. So, botanically, zucchini is a fruit.
However, in cooking, zucchini is considered a vegetable.
2. Can You Freeze Zucchini Salad?
While it’s possible to freeze this zucchini salad, it’s simply not a good idea.
When you freeze zucchini and thaw it afterwards, it may become watery or mushy. The salad may no longer be delicious and enjoyable.
Because this is a raw salad, we highly recommend you make it fresh from scratch whenever you’re craving it. It doesn’t take much time to make after all.
3. How Long Does Zucchini Salad Last?
Since our zucchini salad contains mainly fresh, uncooked ingredients, it won’t stay fresh for very long. However, it does contain olive oil and lemon juice— the key ingredients to slow down the spoilage process.
Firstly, the fatty oil coats the raw zucchini, creating a barrier to prevent bacteria growth. Secondly, lemon juice is commonly used in pickling— a technique to preserve food.
The presence of fat and acidity creates a strong environment to prolong the shelf life of our salad. We’d also like to recommend storing the salad in an airtight container to minimize the exposure to bacteria.
Zucchini Salad Recipe
This vegetarian zucchini salad recipe only requires a few simple ingredients and takes minutes to make from start to finish. Let’s begin.
prep TIME 10 mins
total TIME 10 mins
COURSE Dinner, Lunch, Side Dish
CALORIES 215 kcal
2.5 tbspolive oil
0.3 tspground black pepper
2 tsplemon juice
1 tsptraditional Dijon mustard
16 ozzucchini green and yellow, shaved lengthwise
2.5 ozcashews roasted
1 ozfeta cheese crumbled
2 tbspfresh coriander roughly chopped
Make the dressing: In a small bowl, combine 2 1/2 tbsp olive oil, 1/8 tsp salt, 1/4 tsp ground black pepper, 2 tsp lemon juice, and 1 tsp traditional Dijon mustard. Whisk well to emulsify.
Plate the salad: Divide 16 oz zucchini into 4 portions and arrange them on serving plates or bowls. Sprinkle with 2.5 oz cashews and 1 oz feta cheese.
Add the dressing: Drizzle the dressing over the salad and garnish with chopped 2 tbsp fresh coriander.
Serve: Mix to coat the dressing evenly and enjoy.
Zucchini Salad Recipe
Amount Per Serving (1 serving)
Calories 215Calories from FDA
% Daily Value*
Saturated Fat 4g
Trans Fat 18g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Vitamin A 241IU
Vitamin C 21mg
* Percent Daily Values are based on a 2000 calorie diet.
A writer and entrepreneur, Luna’s day doesn’t start at the computer keyboard, but in the kitchen.
Half of her working hours are spent on mixing ingredients for her recipes. The other half involve working with the tech team to research and test the tools and appliances that promise to make kitchen work effortless and mess-free. From a kitchen knife or water filter to the Instant Pot, if it can help save time and effort for the home cook, Luna and her team are on it.
Luna’s extracurricular pastimes include camping, travel, and photography.