Peacock presents Holiday Steals & Deals with Jill Martin is here! Save up to 84% off gifts for everyone on your list

Raw Zucchini Salad with Roasted Lemon
Nathan Congleton / TODAY
print recipe
(39 rated)

This is a simple yet elegant twist on a classic summer vegetable. Let the flavor of zucchini shine through in this super fresh dish! 


  • Roasted Lemon

    • 2 lemons (Meyer lemon works best for this dish but regular are fine, too)
    • Olive oil
    • Sea salt
  • Salad

    • 2 cups spiralized green zucchini (some stores have this available pre-cut)
    • 2 cups spiralized yellow zucchini
    • 8-10 roasted lemon slices, cut in half
    • 1 cup blueberries
    • 1/2 cup toasted and salted sunflower seed kernels (available pre-roasted and salted in the produce/bulk dry goods aisle of the grocery store)
    • 2 to 3-ounce piece of ricotta salata cheese
    • 1 to 2 ounces extra virgin olive oil
    • Half a lemon, fresh
    • Pinch sea salt
    • Pinch ground black pepper


Roasted lemon:

1. Preheat oven to 425 degrees. 

2. Slice lemon thinly, about ⅛-inch thick. Remove any seeds. Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle on a little sea salt.

3. Roast at 450 degrees for 15-20 minutes, until the lemon slices are browning with slightly dark edges.


1. Toss the spiralized zucchini in a bowl with salt and pepper, roasted lemon slices, a squeeze of fresh lemon and a drizzle of extra virgin olive oil. Mound the ribbons onto your serving platter and sprinkle the seeds and blueberries on top.

2. Grate (with a microplane) or shave (with a vegetable peeler) the ricotta salata over the top of your salad.

3. Drizzle with a little more olive oil and serve.