Italian Zucchini Ribbon Salad

Zucchini ribbon salad with shaved Parmesan and pine nuts.

5 from 1 vote

Italian Zucchini Ribbon Salad

This Zucchini Salad is made with fresh zucchini ribbons that are tossed with a simple lemon vinaigrette and flavorful Italian toppings. When you have extra zucchini, make this Italian Zucchini Ribbon Salad. It's an easy summer salad that you'll want to make on repeat.

Prep Time20

Course: Salad, Side Dish

Cuisine: Italian

Servings:

Calories: 169kcal

Author: Dana Shrager

Ingredients

2 medium zucchini about 1 pound or a little less
¼ teaspoon fine sea salt divided
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice from about ½ lemon
several grinds freshly cracked black pepper
¼ teaspoon runny honey optional
¼ cup pine nuts toasted
⅓ cup shaved Parmesan about 1 ounce
1 tablespoon julienned fresh basil

Instructions

Shave: Trim the bottoms off of the zucchini. Shave them into long and very thin strips with a Y-shaped vegetable peeler (or regular one) by holding on to the stem end as a handle, and then peel down the length of the zucchini away from your other hand. (See photos above for how to). Alternatively, use a spiralizer, mandoline, or sharp knife. Discard stem end.
Salt: Sprinkle the shaved zucchini with about ⅛ teaspoon of salt. It’s optional to let the zucchini sit in a colander for about 15 minutes to drain out excess water in case your zucchini is very watery.
Make the dressing. Put the remaining salt (about ⅛ teaspoon), oil, lemon juice, pepper, and optional honey in a small bowl or jar. The honey is optional in case your zucchini is slightly bitter. Whisk or shake in a lidded jar to combine.
Assemble: Toss the zucchini in the dressing. Sprinkle the pine nuts, cheese, and basil over the top, and toss again lightly if needed.
Serve: Serve immediately, or chill in the refrigerator for up to half an hour before serving.

Notes

Choose small or medium zucchini as their seeds are small and smooth, so you can use the whole zucchini. Large zucchini will have large, firm seeds, which should not be added to the salad.
Make ahead: Prepare all the components earlier in the day, refrigerate, and assemble within half an hour of serving.
How to store: Store uneaten salad in the refrigerator in an airtight container for up to 2 days. The longer the salad sits, the more moisture the zucchini will release, which will dilute the flavor.
Recipe adapted from: Elizabeth Wholey of https://www.elizabethinumbria.com/

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