Zucchini Noodle Summer Salad
Light and refreshing, you’ve going to love this zucchini noodle salad. Made with fresh zucchini noodles, tomatoes, corn, basil, and pinenuts for the perfect light vegan and gluten-free summer meal.
It’s time for my last zucchini recipe of the season.
As you know, I am a huge fan of any and all vegan zucchini recipes. Among my favorite zucchini recipes are Zucchini Noodle Lasanga, Zoodles with Homemade Pesto, and of course, this classic zucchini bread recipe. Oh, all the things one can make with this wonderfully versatile vegetable!
And so, to wrap up the summer, I’ve got one final zucchini recipe for you. It’s a zucchini salad – a light and refreshing meal that can be made in just 10 minutes and is packed with all kinds of late summer veggies that your body will love.
Great taste + great for you. I think you’re gonna love it!
Recommended Ingredients & Equipment
This recipe is light, refreshing, and delicious. You’re going to love the combination of zucchini with cherry tomatoes, roasted corn, and fresh basil. So good!
Ingredients & Substitutions
- Zucchini
- Cherry Tomatoes
- Corn – You can use fresh, canned, or frozen.
- Pine Nuts
- Lemon
- Basil
- Vegan Parmesan (optional) – I HIGHLY recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. Look for it at Whole Foods or your natural health food store. If you don’t have access to Violife, you can make your own parmesan or substitute nutritional yeast.
- Salt and Pepper
Recommended Equipment
Most importantly, you will need a spiralizer. I love my spiralizer because:
- They don’t take up a lot of room. Yay for tiny kitchens!
- They are simple to master.
- And they turn almost any vegetable into beautiful ribbons or noddles.
In addition to a spiralizer, you will also need a food processor, a large non-stick skillet and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Zucchini Noodle Salad
Step One – Spiralize the Zucchinis
Cut off 1/2″ on either end of the zucchini and spiralizing it according to your spiralizer’s instructions.
Next, sauté the zucchini noodles bring out their naturally sweet flavors and give them a tenderness that is both easier to eat and digest.
To do this, add 1 tablespoon of coconut oil (or cooking oil of choice) to a large skillet. Once the oil is hot, gently sauté the noodles for about 3-5 minutes, stirring occasionally, until they become soft and tender.
Refrigerate to cool.
Step Three – Add Everything Else
Once the zucchini has cooled down, add the tomatoes, corn, basil, and pine nuts and toss together. Flavor with lemon juice, salt, pepper, vegan parmesan.
Taste and adjust seasonings.
Disclosure: This post may contain affiliate links.
Serving And Storing
Make in advance. This meal can be made ahead 2-3 hours before serving. Keep noodles in the refrigerator until ready to serve.
Serve these noodles with fresh bread or vegan tomato soup.
Storing – Once zucchini has been spiralized, it doesn’t last long. Leftover zucchini salad can be stored in an airtight container in the refrigerator for up to 24 hours.
Frequently Asked Questions
Can I substitute the zucchini for another vegetable?
Why, yes you can! Try swapping out zucchini noodles for beet, carrot, or sweet potato noodles. If you have questions on how to spiralize these vegetables, check out this guide to spiralizing any vegetable.
Is the Zucchini Noodle Salad Keto-Friendly?
Sure is! Just omit the conr and you’ve got yourself a Keto-Friendly Zucchini Salad.
More Vegan Zucchini Recipes
- Vegan Zucchini Fritters
- Mexican-Style Stuffed Zucchini Boats
- Double Chocolate Zucchini Muffins
- Classic Zucchini Bread
- Vegan Zucchini Noodle Lasagna
Zucchini Noodle Salad
Ingredients
- 2 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup corn, fresh or canned
- 1/4 cup toasted pinenuts
- juice of 2 lemons
- 1/4 cup basil, chopped
- 2 tbsp. vegan parmesan, optional
- salt and pepper, to taste
Instructions
- Start by trimming the ends of each zucchini. Place them in your spiralizer and spiralize according to the manufacture's instructions.
- Add 1 tablespoon of coconut oil (or cooking oil of choice) to a large skillet. Once the oil is hot, gently sauté the noodles for about 3-5 minutes, stirring occasionally, until they become soft and tender. Refrigerate to cool.
- Toss with tomatoes, corn, pinenuts, and basil. Add lemon juice, salt and pepper, and vegan parmesan. Adjust to taste.
- Serve immediately or wrap tightly in plastic wrap and place in the refrigerator until ready to serve.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
keri s eady says
I love your recipes! Just wondering about the nutrition info on this one. It seems really off. 34 grams of fat?? You might want to double check it. Thanks for all of your wonderful recipes!
Sarah says
I fixed it. That’s for two servings. The fat comes from the pinenuts primarily, which you could omit.