Warm Zucchini, Basil and Tomato Salad



Serving size

about 2 cups
30 Minutes

This recipe can be multiplied or divided by 2. This recipe was created to be served warm but is just as good cold.

Warm Zucchini, Basil and Tomato Salad


1 Tbsp. Olive oil
2 tsp. Balsamic vinegar
1/8 tsp. Salt
1 to taste Black pepper
1 tsp.. Maple syrup
2 quart Water
2 medium Zucchini (1/2 inch dice)
3 ounce Grape or cherry tomatoes (halved lengthwise)
2 Tbsp. Pumpkin seeds (pepitas)
8 leaves Fresh basil (chiffonade)


Place the olive oil, vinegar, salt, pepper and maple syrup in a bowl, whisk and set aside.

Slice the tomatoes in half and place in the bowl with the vinaigrette.

Place the water in a medium stock pot over high heat. When the water comes to a boil, blanch the zucchini for 2 minutes or until slightly soft.

Drain the zucchini and place in the bowl.

Add the pumpkin seeds and basil and toss well. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This side dish recipe actually started as a cold salad with the zucchini raw. The key to blanching the zucchini just right is to think you are undercooking the zucchini. It really only takes two minutes. The best part is that it does make a great cold salad as well.

"A man taking basil from a woman will love her always."

Sir Thomas Moore