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Lemony spiralized zucchini salad in a white dish from above.

Lemony Spiralized Zucchini Salad with Almond Oat Topping

  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Spiralize
  • Cuisine: American


Lemony spiralized zucchini salad with almond-oat topping is a delicious healthy summer side dish with a crunchy topping. Vegan and gluten-free.



Almond-Oat Topping

  • 1/4 cup raw almonds
  • 1/4 cup rolled oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced

Zucchini Salad

  • 2 packed cups spiralized zucchini
  • 1/2 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • salt and black pepper to taste


  1. Prepare the almond-oat topping. Add the almonds, oats, salt, and dried oregano to a food processor and process until coarsely chopped, resembling breadcrumbs. Heat the olive oil in a skillet over medium heat. Add the garlic and the almond-oat mixture and stir constantly until the mixture becomes golden brown and fragrant, about 2-3 minutes. Remove and set aside.

  2. Prepare the spiralized zucchini. Drain the liquid from the zucchini before cooking. Mix it with salt and place in a colander over a bowl, and let sit for about 5 minutes. With your hands or the back of a spoon, press out as much liquid as possible from the zucchini.

  3. Cook the zucchini. In a skillet, heat the second tablespoon of olive oil. Add the garlic and drained zucchini and cook over medium-high heat, stirring often, until the zucchini is tender, about 5 minutes. Remove from heat.

  4. Assemble the salad. Stir the lemon juice and lemon zest into the cooked zucchini, and season with salt and pepper. Serve in a bowl, topped with the almond-oat topping.

Keywords: spiralized salad, almond oat topping, lemon salad