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This Raw Zucchini Salad from actor and chef David Burtka is such a fun, easy and healthy way to use zucchini, which is super abundant in the summer. As David puts it, his dish tastes so fresh, "you feel like you're eating the earth." Bonus: Pair it with a grilled protein and dinner is done. 

Pro Tip from David: If you don't care for feta, feel free to leave it out. 

If you find yourself with too many zucchini, here are two more ways to use it: Rach's Stuffed Zucchini or Zucchini Bread with Crunchy Sugar Topping.


  • 2 pounds green and yellow zucchini (the smaller the better)
  • Salt and pepper
  • 1 clove garlic
  • 1 tablespoon lemon zest
  • ⅓ cup lemon juice
  • ⅓ cup olive oil
  • Freshly ground black pepper
  • ¼ cup cubed feta
  • 2 tablespoons toasted pine nuts
  • ½ cup chopped chives, mint and basil


Serves: 6 to 8


Using a mandolin or vegetable peeler, slice the zucchini as thinly as you can. Season with salt and let sit for 20 to 30 minutes to extract moisture. Run under cold water, dry on a kitchen towel and transfer to a large baking dish or bowl.  

Using a microplane, grate the garlic into a small bowl, add the lemon zest, lemon juice and oil and mix together. Season the zucchini with salt and pepper and toss with the lemon mixture. Cover and refrigerate for 4 to 6 hours.  

Rachael Ray Stainless Steel Multi-Grater

Rachael Ray Stainless Steel Multi-Grater

Remove from fridge, add the feta, pine nuts and herbs. Toss and season with more salt and pepper, if needed.