A stevia sweetened dressing coats vegetables in this simple zucchini and squash salad. This is a great potluck dish to show off your summer garden crop.
Get Recipes Delivered Weekly
Join the Low Carb Yum email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
We’ve been getting a lot of summer vegetables from the garden. So, I thought I would try a simple salad using fresh veggies from our garden.
I wasn’t sure about using the squash and zucchini raw so I steamed them slightly. I wanted them to stay crisp, but have a bit more flavor.
Steaming for a short period of time gives them a brighter color and helps the squash retain flavor while holding the texture.
In the past, I’ve always used squash as a cooked vegetable. But, I’ve seen it used in salads. This is the first time I’ve tried making a zucchini and squash salad.
The low carb salad is really yummy. I’m not sure why I waited so long!
If you haven’t used your summer squash and zucchini in a tossed salad, you really need to give it a try. It’s a nice change from the regular cucumber and tomato salad that I’ve made in the past.
In fact, I prefer this summer squash and zucchini salad over the cucumber salad.
I recommend steaming the squash and zucchini for a short period of time. This keeps them a little crisp.
The prep work for making this zucchini and squash salad is super quick and easy. After steaming, you just combine the cooked veggies with the tomatoes and dressing.
This is a great low carb salad to make for those outdoor potluck parties. And, you don’t have to worry about it sitting outside in the sun like dishes made with mayonnaise.
The dressing on this zucchini and squash salad is really light. It’s a blend of oil and vinegar with a bit of herbs and spices.
I used olive oil and cider vinegar. You can change it up to suit your own preferences, though.
Since this low carb salad is a great use for our garden vegetables, it’s sure to be become a summer staple at our house.
I’ll be looking forward to making this dish every summer when the plants start producing.
We always have tons of mini tomatoes so this is going to be a nice way to use them up. There are always way too many at once.
With all the summer veggies in the house, I’ll probably make another batch of this salad later this week.
What’s your favorite way to use up summer squash, zucchini, and tomatoes from the garden?
Do you use them to make fresh salads all summer long?
Zucchini and Squash Salad with Tomatoes Recipe
Zucchini and Squash Salad with Tomatoes
- 1 large summer squash
- 1 large zucchini
- 1 cup cherry or grape tomatoes
- 3 Tablespoons olive oil
- 1/4 cup cider vinegar
- 2 stevia packets
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- dash salt
- dash pepper
- Slice squash and zucchini into half moons. Arrange in steamer over boiling water. Cover and steam for a minute, then place in cold water to stop cooking. Drain well. Cut tomatoes in half. Combine squash, zucchini and tomatoes in large bowl. Mix other ingredients in small bowl and pour over vegetables. Toss to coat. Can be served chilled or at room temperature.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.