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Zucchini and Tomato Salad: Michigan Seasonal Recipes

Published on Jul. 25, 2021

This colorful, crowd-pleasing salad makes a great summer side dish or even a meal with added protein like chicken.

Bonus: What an easy, healthy way to use those zucchinis up and enjoy the fresh garden tomatoes we wait all year for.  


  • 2 tsp. oil (such as olive)
  • 1 red onion, sliced into wedges
  • 3 medium zucchini, thinly sliced lengthways
  • 1 garlic clove, finely chopped
  • 3 roasted red peppers, sliced
  • 1 pint yellow grape tomatoes, halved
  • 1 tbsp. fresh basil, finely chopped
  • 1/3 cup Italian dressing
  • 1/2 cup shaved parmesan cheese
  • Optional additions: rotisserie chicken meat (shredded) and/or rustic bread, in large cubes


  1. Clean and slice red peppers into strips. Drizzle with olive oil and roast in 425o oven until browned on edges, about 15 minutes.
  2. While the peppers are roasting, heat the oil in a pan or on a preheated grill and cook onion and zucchini for 2-3 minutes each side or until tender. Transfer the onion and zucchini to a large bowl.
  3. Add chopped garlic to the pan stirring thoroughly for a few minutes until heated through, being careful not to burn the garlic. Transfer garlic to the bowl with the onions and zucchini.
  4. Add the red peppers, tomatoes, basil, and dressing to the bowl that has the onion, zucchini, and garlic and toss to coat. For a main dish, add shredded chicken meat from purchased rotisserie chicken and large cubes of rustic bread. Toss with the rest of the salad ingredients.
  5. Allow to sit at room temperature for 10 minutes.
  6. Arrange salad on serving plates and sprinkle with parmesan before serving.

Serves 6.

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