Add this fresh Pizza Zucchini Salad to your summer picnics and barbecues this year. You are only a few ingredients away from a side dish everyone will love!
I want to introduce you to my newest food obsession. At the moment, I cannot get enough of these zoodles.
Give me a zucchini, and I will run it through the spiralizer and make a salad. The past week, we have had this zucchini salad and another one on repeat for every dinner.
And I'm still not tired of it.
Part of me is a little confused though because normally every summer I try to hide these greens in things like Dark Chocolate Zucchini Bread or Double Chocolate Zucchini Muffins.
Don't get me wrong. My brain is still going crazy with a few sweet zucchini recipes to share in the next month.
But if I had to choose a way to eat raw zucchini at this very moment, it would be in a salad.
What has happened to me because that doesn't sound like me. Me choosing a salad over chocolate? That's just crazy talk.
I blame all the craziness on these Parmesan Garlic Shrimp Zucchini Noodles. Since I made that for dinner last fall, all I have wanted is savory zucchini.
The best part of the salad, besides its taste and quickness, is that our kids ate and enjoyed it.
Well, all but the youngest. He snubbed his nose at this green salad. I don't take it personally because he snubs his nose at most things.
How to make a Pizza Zucchini Salad
Spiralize two medium zucchinis. If you don't have a spiralizer, you can also buy zoodles at the grocery store. Most grocery stores now sell them in the refrigerated section of the produce section. You can also use a grater and shred the zucchini.
Use a knife and chop the noodles slightly. Not too much, just enough so they aren't long like spaghetti. (There is no need to chop them if you shred the zucchini.)
Dice a few Roma tomatoes and cube a block of mozzarella cheese.
Stir the tomatoes, cheese, and a bag of mini pepperonis into the zucchini noodles.
Mix oil, vinegar, and oregano and pour it over the noodles. Toss to coat. Refrigerate until dinner time.
Season to taste with salt and pepper right before serving this zucchini salad for dinner.
More savory Zucchini Recipes
- The sweet fruit and salty nuts in this Cranberry Zucchini Slaw make it a refreshing summer side dish for picnics.
- Change up taco night with these stuffed Taco Zucchini Boats from Belly Full. I love the fun edible container that a hollowed-out zucchini makes.
- These Salt and Vinegar Zucchini Chips from Sugar Free Mom are a great snack option when you are doing low carb.
Recipe
Pizza Zucchini Salad
Add this fresh Pizza Zucchini Salad to your summer picnics and barbecues. You are only a few ingredients away from a side dish that everyone will love!
Ingredients
- 4 cups zucchini noodles (2 medium sized)
- 1 cup diced Roma tomatoes (2 medium sized)
- 1 - 8 ounce block mozzarella cheese, cubed
- 1 bag mini pepperonis
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 ½ teaspoons dried oregano
- salt and pepper to taste
Instructions
- Chop the zucchini noodles slightly, so they aren't long like spaghetti.
- Stir in the tomatoes, cheese cubes, and mini pepperonis.
- Whisk together the oil, vinegar, and oregano. Pour over the noodles and toss to coat.
- Refrigerate until ready to serve. Season to taste with salt and pepper right before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 300mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 10g
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