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. It can be on your dinner table in mere minutes!
Zucchini Ribbon Salad
Look for small, fresh zucchini about 8-10 inches in length when making this salad. Older zucchini can start to get a touch bitter when served uncooked so save that for use in baked goods.
This salad literally comes together and is on the table in minutes. The light squeeze of lemon and the drizzle of olive oil creates its own vinaigrette. The salty, nutty parmesan flavors meld perfectly with the mild zucchini.
This is not a make-ahead salad recipe and don’t try to make extra for leftovers. Plan to serve this salad as soon as it is made. This salad is so easy that if you want it again. Just whip up another one.
Zucchini Ribbon Salad Recipe
Salad Ingredients
- zucchini
- kosher salt
- freshly ground black pepper
- extra-virgin olive oil
- fresh lemon juice
- fresh basil
- Parmesan cheese, shaved or freshly shredded
Zucchini Salad 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 the zucchini ribbons in a shallow bowl or on a serving platter.
- Drizzle the zucchini with olive oil and lemon juice. Sprinkle with basil and Parmesan.
- Serve immediately.
How To Make Zucchini Ribbons
Use the smallest zucchini available, which have thinner skins and fewer seeds. Leave the skin on. It adds nicely to the texture and color of this salad.
Trim the stem off the zucchini. Using a vegetable peeler slice even ribbons from the length of the zucchini. Try to make the ribbons as long as possible.
If you have a mandolin it makes this process super easy. I like this multi-use vegetable chopper that has a mandolin blade as one of its tools. You can easily slice ribbons or dice zucchini for recipes like this Zucchini Chicken Stir Fry or this Vegetable Rice Pilaf.
Zucchini Ribbon Salad with Shaved Parmesan
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
Nutrition
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