Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Chopped Zucchini Salad With Parmesan And Herbs

Chopped Zucchini Salad With Parmesan And Herbs

Chopped Zucchini Salad With Parmesan And Herbs

A delicious side dish made with zucchinis cut into matchsticks, tossed with mint, parmesan and almonds, this chopped zucchini salad is a delicious and refreshing salad for those days when you want a meal, but not “a MEAL”.

Do you know about Milk Street? It’s a great publication started by Christopher Kimball (of America’s Test Kitchen Fame) and turns out amazing, well-tested recipes that always come together well. I’d loved Cooks Illustrated for years, both for it’s recipes, but also for the education it offered on why some things worked and others didn’t.

I was fortunate to receive the cookbook, Milk Street: Tuesday Nights, by Christopher Kimball for Christmas this past year. To a Mom of two busy boys, this book was a Godsend. The premise is that any recipe in the book is doable on any random Tuesday night, and it’s broken down into sections - not by type of food, but by the time it takes to make it - fast, faster and fastest. Anyone who has stepped into their home at 5:30 PM on a weeknight and has muttered “WTF am I making for dinner tonight” would welcome this gem. The recipes are easy, fast, and delicious. Win, win win.

This recipe from the book was a winner in my kitchen when my oven was on the fritz. Super simple, clean ingredients, with crunch added from the raw zucchini and toasted nuts, a bit of punch from the parmesan, a citrusy note from the lemony dressing, and a bit of a surprise from the mint, it’s a winner for summer, or fall, and works great alongside a rotisserie chicken or a pan-fried pork chop.

Chopped Zucchini Salad With Parmesan And Herbs

I followed this recipe mostly to the letter, with just a few exceptions. The recipe calls for toasted hazelnuts, but since I had slivered almonds on hand, I used those instead. It also requires you to shave the zucchini to make super thin ribbons of zucchini, but mine ended up a bit thick so I chopped them into matchsticks instead, and think I like that even better, since the provide a bit more crunch than I think the ribbons would have.

This chopped zucchini salad with parmesan and herbs is the perfect side dish for your next meal. And, if you do give it a try, tag me with a photo on IG - I love to see your dishes and hear what you think!

Chopped Zucchini Salad With Parmesan and Herbs

Chopped Zucchini Salad With Parmesan And Herbs


  • 1 Teaspoon grated lemon zest, plus 3 tablespoons lemon juice

  • 3 Tablespoons extra-virgin olive oil

  • 1/4 Teaspoon honey

  • Kosher salt and ground black pepper to taste

  • 1 Pound zucchini (about 2 medium zucchinis)

  • 1 Ounce Parmesan Cheese, finely grated

  • 1/2 Cup chopped mint

  • 1/2 Cup chopped basil

  • 1/4 Cup Hazelnuts, toasted, skinned and coarsely chopped (I used almonds as a substitute and they worked great)


  1. Chop your zucchini into thin matchsticks, making sure to discard the seedy core of the zucchini. Set aside

  2. Whisk the lemon zest and juice, oil, honey, salt and pepper to taste in a small bowel to make the dressing.

  3. Combine the dressing with the chopped zucchini, and add the cheese, mint and basil. Toss to coat and sprinkle extra Parmesan cheese, and the toasted nuts over the salad.

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