Introduction

If you’re looking for a gluten-free side dish that’s light, refreshing, and packed with summery flavor, this Gluten-Free Lemony Zucchini Slaw is the perfect choice. Featuring thinly sliced zucchini paired with a bright, creamy lemon-yogurt dressing, this dish combines crisp vegetables with tangy citrus for a slaw that’s both elegant and versatile. Not only is it easy to prepare, but the slaw also showcases a mix of colorful summer squash that creates a visually stunning presentation.

Zucchini, or summer squash, is the star of this dish, adding a delicate, almost sweet crunch that’s beautifully complemented by the vibrant lemon zest and juice. This gluten-free slaw is elevated further with the addition of fresh herbs, including mint, chervil, and sorrel, which add aromatic layers to the flavor profile. A garnish of crumbled feta cheese and toasted pine nuts brings creaminess and a satisfying crunch, creating a dish that’s truly a sensory delight.

Perfect for summer gatherings, this Lemony Zucchini Slaw is both gluten-free and rich in nutrients. It pairs wonderfully with grilled meats, seafood, or can even be enjoyed as a standalone dish. Let’s get started on making this colorful, flavorful slaw that’s bound to become a seasonal favorite.

Ingredients List

For the Zucchini Slaw:

  • 1½ pounds small zucchini or summer squash, preferably a mix of colors
  • Salt and pepper, to taste
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 cup plain whole-milk yogurt
  • 1 tablespoon thinly sliced chives
  • 2 tablespoons roughly chopped chervil
  • 2 tablespoons roughly chopped mint
  • 2 tablespoons roughly chopped sorrel

For Garnish:

  • 4 ounces feta cheese, crumbled
  • 3 tablespoons pine nuts, lightly toasted

Substitutions and Tips

  • Dairy-Free Option: Replace the whole-milk yogurt with a dairy-free yogurt alternative, such as coconut or almond yogurt, and omit the feta cheese for a vegan version.
  • Alternative Herbs: If you can’t find chervil or sorrel, parsley and basil make wonderful substitutes and add their own unique flavor.
  • Nut-Free Variation: Substitute toasted pine nuts with sunflower seeds or pepitas for a nut-free garnish that still provides a satisfying crunch.
  • Zest Technique: For the best lemon zest, use a microplane and avoid grating too deeply into the white pith, which can add bitterness to the slaw.

Step-by-Step Instructions

1. Prepare the Zucchini Base

  • Thinly Slice the Zucchini: Start by washing and trimming the ends of the zucchini or summer squash. Using a mandoline or sharp knife, thinly slice the zucchini into rounds or half-moons, depending on your preference. Aim for a thickness of about 1/8-inch to achieve the perfect balance of crunch and tenderness.
  • Season Lightly: Place the sliced zucchini in a large mixing bowl and sprinkle with a pinch of salt and pepper. Toss gently to distribute the seasoning evenly, which will help bring out the natural flavors of the zucchini.

2. Prepare the Lemon-Yogurt Dressing

  • Combine the Ingredients: In a small bowl, whisk together the grated lemon zest, lemon juice, and yogurt. The lemon zest and juice provide a burst of citrus that perfectly complements the creamy yogurt, creating a dressing that’s light yet rich in flavor.
  • Season the Dressing: Add salt and pepper to taste, adjusting as needed. The dressing should be slightly tangy, creamy, and well-balanced in flavor.

3. Add Fresh Herbs

  • Chop and Mix Herbs: Add the chopped chervil, mint, sorrel, and thinly sliced chives to the yogurt dressing. Stir to combine, allowing the herbs to infuse their fresh, aromatic qualities into the dressing. These herbs bring unique flavors to the dish: mint offers a cooling effect, chervil adds a hint of anise, and sorrel brings a slight tartness.
  • Incorporate with the Zucchini: Pour the lemon-yogurt dressing over the zucchini slices in the large mixing bowl. Gently toss until the zucchini is evenly coated in the dressing and herbs, making sure each slice has a touch of the creamy mixture.

4. Plate and Garnish the Slaw

  • Transfer to Serving Dish: Arrange the dressed zucchini slaw on a serving platter or individual plates, creating an attractive display of colors.
  • Garnish with Feta and Pine Nuts: Sprinkle crumbled feta cheese over the top, followed by the toasted pine nuts. The feta adds a salty, creamy bite that contrasts beautifully with the fresh zucchini and lemon, while the toasted pine nuts provide a satisfying crunch.

Tips for Success

  • Achieving Perfectly Thin Slices: Use a mandoline to slice the zucchini as uniformly as possible. This consistency helps the zucchini absorb the dressing more evenly.
  • Avoid Overmixing: When tossing the zucchini with the dressing, mix gently to prevent the zucchini from becoming mushy or bruised. The goal is a tender but crisp texture.
  • Toast Pine Nuts Carefully: Toast pine nuts in a dry skillet over low heat, shaking frequently to avoid burning. This quick toasting step brings out a nutty flavor that elevates the garnish.

Recipe Variations

  • Add Fresh Veggies: Incorporate thinly sliced radishes or bell peppers for an extra crunch and a pop of color.
  • Include Grains: Mix in a handful of cooked quinoa or farro for added texture and heartiness, making this slaw more filling as a standalone meal.
  • Spicy Twist: Add a pinch of red pepper flakes or a few dashes of hot sauce to the dressing if you enjoy a bit of heat.
  • Creamier Version: For a richer texture, substitute a portion of the yogurt with sour cream or mayonnaise to create a more indulgent dressing.

Serving Suggestions

This Gluten-Free Lemony Zucchini Slaw is versatile and pairs well with a variety of dishes. Here are some serving ideas:

  • As a Side Dish: Serve alongside grilled chicken, fish, or shrimp for a light summer meal.
  • With Tacos: This slaw makes a refreshing, crunchy addition to tacos, especially fish or shrimp tacos.
  • Topped on Sandwiches: Add a scoop of this slaw to your favorite sandwiches or wraps for added flavor and freshness.
  • In a Mezze Platter: Include this slaw in a mezze spread with hummus, olives, and pita for a Mediterranean-inspired meal.

Storage and Reheating Instructions

  • Storing Leftovers: Store any leftover slaw in an airtight container in the refrigerator for up to 2 days. Note that the zucchini may soften slightly as it sits, but it will still retain its flavors.
  • Serving Tip: For the freshest taste, enjoy the slaw on the same day it’s made. If preparing in advance, keep the dressing and zucchini separate, and combine just before serving.
  • Freezing: This slaw isn’t ideal for freezing due to the high water content in zucchini, which can lead to a mushy texture upon thawing.

Nutrition Information (Per Serving)

  • Calories: 220
  • Fat: 16g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 7g
  • Sugar: 5g

Health Benefits

This gluten-free slaw is rich in vitamins and antioxidants, thanks to the zucchini, fresh herbs, and lemon. Zucchini is low in calories and high in fiber, supporting digestion, while lemon and herbs provide immune-boosting properties. The yogurt adds probiotics for gut health, making this a nutritious addition to your meal plan.

Cost Estimation

  • Approximate Cost per Serving: $3.00
  • Budget Tips: Buy zucchini and summer squash in season for the best prices. Toast pine nuts in bulk to save on garnish costs, or use sunflower seeds as a more affordable option.

Discover more gluten-free dishes ideas for every occasion!
Learn more about the health benefits of zucchini in this guide from healthline.

Did you try this Gluten-Free Lemony Zucchini Slaw recipe? Let us know how you enjoyed it and share any creative twists you tried in the comments below! Don’t forget to share this recipe on Pinterest or Instagram for others to enjoy.