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Zucchini Ribbon Salad with Shaved Parmesan
Fresh zucchini is shaved thin and tossed with olive oil and lemon juice before being sprinkled with salt, pepper, basil, and Parmesan to make this easy, fresh from the garden Zucchini Ribbon Salad.
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Prep Time:
10
minutes
mins
Total Time:
10
minutes
mins
Servings:
4
servings
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Ingredients
▢
1½
pounds
small zucchini
about 3 small zucchini
▢
½
teaspoon
kosher salt
▢
¼
teaspoon
freshly ground black pepper
▢
2
tablespoons
extra-virgin olive oil
▢
¼
cup
fresh lemon juice
about 1 small lemon's worth
▢
2
tablespoons
fresh basil
sliced thin
▢
½
cup
Parmesan cheese
shaved or freshly shredded
Instructions
Using a vegetable peeler, slice zucchini lengthwise into very thin ribbons. Gently toss the zucchini ribbons in a bowl with salt and pepper.
Arrange on serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Sprinkle with basil and Parmesan. Serve immediately.
Notes
Use the smallest zucchini available, which have thinner skins and fewer seeds. Be ready to serve this dish shortly after it is assembled.
Nutrition
Calories:
174
kcal
·
Carbohydrates:
6
g
·
Protein:
10
g
·
Fat:
13
g
·
Saturated Fat:
5
g
·
Polyunsaturated Fat:
1
g
·
Monounsaturated Fat:
7
g
·
Cholesterol:
14
mg
·
Sodium:
645
mg
·
Potassium:
467
mg
·
Fiber:
2
g
·
Sugar:
4
g
·
Vitamin A:
559
IU
·
Vitamin C:
31
mg
·
Calcium:
281
mg
·
Iron:
1
mg
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