Food & Cooking Recipes Salad Recipes Zucchini-and-Squash Salad 5.0 (2) 2 Reviews Serve this colorful summer side dish at your next cookout. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 7, 2023 Rate PRINT Share Prep Time: 25 mins Total Time: 55 mins Servings: 6 Make this easy zucchini and squash salad for your next cookout, potluck, or picnic. It's a colorful crowd pleaser that holds up well for outdoor gatherings. Simply toss thin slices of zucchini and yellow summer squash in a dressing made with lemon juice, Dijon mustard, honey, and olive oil. Then add salty, savory grated Pecorino Romano cheese, buttery toasted pine nuts, and plenty of fragrant fresh basil. It's ready to eat immediately, and keeps well outdoors without becoming limp or sweaty. This no-cook way to serve zucchini and summer squash together is sure to become your new favorite side dish for grilling season. Mushroom and Lima Bean Stew Ingredients 2 zucchini (1 pound total), cut into thin slices 2 small yellow squashes (1 pound total), cut into thin slices Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 2 tablespoons fresh lemon juice ½ teaspoon Dijon mustard ½ teaspoon honey ¼ cup pine nuts, toasted 1 ounce Pecorino Romano, coarsely grated (¼ cup) ¼ cup fresh basil leaves, torn if large Directions Linda Pugliese Salt zucchini and squash slices: Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Make dressing: Whisk together oil, lemon juice, Dijon mustard, and honey. Add dressing, pine nuts, cheese, and basil to squash: Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve: Serve immediately, or let stand at room temperature up to 2 hours. Originally appeared: Martha Stewart Living, June 2017 Rate It PRINT