Zucchini Carrot Slaw and a Zucchini Recipe Collection

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For years I have been struggling to grow zucchini and squash in my garden with almost no luck at all.  Every year the dreaded squash bugs have destroyed my plants before I can actually get any zucchini from them.  This year, I tried using 2 different organic approved pesticides in my garden out of sheer desperation and it seems like it may be working!  I have managed to pick about 6 yellow squash so far this season and have tons of baby ones, flowers and giant healthy plants!  YAY for gardening success!  I also picked up a few green zucchini at the farmer’s market since they were cheap (clearly I am not the only one with an abundant harvest this year!).  I have been scouring the internet looking for a zucchini recipe or two to use in my kitchen and I thought I would share the tasty collection I came up with!  To see the whole collection and grab all the recipes head over to Foodie.com!

 Zucchini Recipe Collection


Check out Delicious Zucchini Recipes

by Diane Emery Hoffmaster at Foodie.com


A few months ago I made my husband a light and zesty coleslaw recipe that he really enjoyed.  Since I do not have cabbage this week but have TONS of zucchini I decided to make an easy zucchini slaw to go with our meal this weekend.  I used both yellow crook neck squash AND zucchini in this coleslaw recipe, as well as both purple and orange carrots that I got from my CSA.  I love the vibrant colors in this coleslaw and the fact that it is not a cream based coleslaw makes it much healthier for you.  This easy zucchini recipe took less than 15 minutes to make and had a light, fresh flavor.  Only make up what you will actually use for that meal because it gets too watery if you let it sit.

Zucchini Carrot Slaw and a Zucchini Recipe Collection

Zucchini Carrot Slaw

Yields 4 to 6

Zucchini Carrot Slaw

A healthy and quick way to use a few zucchini!

15 minPrep Time

15 minTotal Time

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Recipe Image


  • 2 small green zucchini
  • 1 small yellow crook neck squash
  • 2 medium carrots
  • 3 TBSP rice wine vinegar
  • 3 TBSP olive oil
  • 1 TBSP honey
  • salt and pepper to taste


  1. Shred the zucchini, squash, and carrots into a large bowl.
  2. In a small bowl, combine vinegar, olive oil, honey, salt and pepper. Whisk until combined
  3. Pour oil/vinegar mixture over the shredded vegetables and toss to combine.
  4. Serve immediately.

Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke!

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  1. Great idea for a slaw! I'll be sharing this post with my mom who has more squash and zucchini than she knows what to do with!
  2. We have not had any luck with our zucchini either. This slaw looks absolutely delicious!
  3. Angela S says:
    This is a great collection! I'll be trying this recipe of yours. Thanks so much for including the zucchini chips from my site. I tweeted and pinned for you.
  4. Little Miss Kate says:
    Oh yummy! Love that the dressing sounds light and tasty.

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