Zucchini Salad Recipe w/ Mozzarella

When summer brings an abundance of zucchini, the simplest preparations often shine brightest—and this zucchini & mozzarella salad is a perfect example. The recipe starts with raw, grated zucchini dressed in lime juice, olive oil, sea salt, and pepper. To that, it adds small mozzarella balls, torn fresh basil, and mint, creating a fresh, creamy, herb-forward salad ideal for warm-weather meals.

Because the ingredients are naturally free of any gluten-containing elements—zucchini, fresh herbs, olive oil, cheese, lime—the dish is naturally gluten-free, assuming your mozzarella is from a trusted gluten-safe source. It also works seamlessly in vegetarian menus and as a light, refreshing side or starter.

This salad is an excellent companion to barbecues, grilled meats, or as a stand-alone lunch. Its crisp texture and bright citrus-herb dressing invite balance and contrast, especially when paired with richer or smoky flavors.

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Zucchini Salad with Mozzarella

Recipe Details

Yield: 4 servings
Active Time: 5 minutes

Zucchini Salad Ingredients

• 3 medium zucchini
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• Pinch of sea salt
• Pinch of freshly ground pepper
• 6 ounces small fresh mozzarella balls (ie. bocconcini)
• 1 bunch basil leaves, torn
• 1 bunch mint leaves, torn

How to Make Zucchini Salad

1. Grate zucchini and place in a large bowl.
2. Season with lime juice and zest, olive oil, sea salt, and pepper.
3. Toss with mozzarella, basil, and mint.
4. Serve immediately, or cover and let marinate in the fridge for 30 minutes.

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Zucchini Salad Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving
Calories	≈ 190 kcal
Protein	≈ 9 g
Carbs	≈ 3 g
Sugar	≈ 1 g
Fiber	≈ 1 g
Fat	≈ 16 g

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Zucchini Salad Variations & Tips

• Slice instead of grate: Use a mandoline or vegetable peeler to make zucchini ribbons for a more elegant presentation.
• Cheese alternative: Use burrata, cubed vegan mozzarella, or small bocconcini for creamier texture or dairy-free options.
• Herb mix-up: Try replacing or mixing basil and mint with parsley, cilantro, or dill for different aromatics.
• Extra acid: Add a splash of white balsamic vinegar or a bit of lemon juice besides lime for brightness.
• Chill before serving: Let it rest in the refrigerator 15-30 minutes to let flavors meld and zucchini soften slightly.
• Crunch element: Sprinkle toasted pine nuts, sunflower seeds, or almonds on top just before serving.
• Serve with protein: Top with grilled shrimp, chicken, or sliced prosciutto for a more substantial entrée version.

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Best Zucchini Salad Pairings

• Grilled vegetables or kebabs: Zucchini salad enhances the array of summer grilled flavors.
• Roasted or grilled meats: Chicken, fish, or pork work nicely alongside this light salad.
• Crusty gluten-free bread or flatbread: Use it to soak up extra dressing or serve as a companion slice.
• Tomato salad or caprese: Combine with tomato and basil for additional color and flavor harmony.
• Light white wine or rosé: Something crisp to match the refreshing nature of the dish.

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When to Make Zucchini Salad

• Summer barbecues and cookouts: Serve as a cool, vibrant side to grilled mains.
• Picnic or al fresco meals: It travels reasonably well—just toss before serving.
• Light lunch menus: Great as a starter or main for vegetarians wanting a fresh option.
• Potluck summer gatherings: A simple, crowd-pleasing dish that looks inviting on the table.
• Garden-to-table dinners: Uses fresh zucchini and herbs—ideal for menus celebrating seasonal produce.

Photo credit: Paul Delmont