Fresh zucchini ribbons are tossed in a lemon vinaigrette, and then topped with Parmesan, basil, and pine nuts, making this Italian Zucchini Ribbon Salad a refreshing summer salad that goes well with any meal.
If you have an abundance of garden zucchini sitting around, I have just the recipe for you! We prepared this easy, no-cook recipe in a cooking class I taught in Italy, and it was a big hit. This raw zucchini salad is absolutely perfect for shabbat, picnics, BBQs, or just when you want to have a simple salad or side dish ready to go in the fridge.
This zucchini salad is easy to prepare with substitutions listed below so you can adapt it based on what you have on hand.
If you're looking for more delicious Zucchini recipes, then try my Italian Zucchini Latkes, Baked Zucchini Frittata, or Kousa Mahshi (Stuffed Zucchini with meat and rice).
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Ingredient Notes and Substitutions
See the recipe card below for complete ingredient list with measurements.
- Zucchini: Small and medium-sized zucchini work best in this salad because they have inner seeds that are usually small and smooth. Also, when you peel, you can get dark green edging on both sides of the peel, which looks pretty.
If all you have is a large zucchini, then you can use it, but shave zucchini ribbons from the outer layers of the large zucchini. As you peel, when you get near the center, stop peeling right as you hit the larger, coarse seeds. Don't use the seedy inner core from a large zucchini for this salad.
I prefer to use dark skinned zucchini for the color contrast. But any color works. Mixing some yellow squash ribbons with the green zucchini is a fun option that looks pretty. - Lemon juice: I like to use Meyer lemons, which are less tart, but any type will work.
- Pine nuts: Toasted pine nuts add a nice crunch. Other options include chopped pistachios or walnuts.
- Parmesan: Substitutes include pecorino, crumbled feta, goat cheese, or even vegan Parmesan.
- Basil: Fresh julienned basil complements the flavors well, but chives, parsley, or mint also work well.
- Other ingredients include: sea salt, extra virgin olive oil, freshly ground black pepper.
- Optional ingredients: Honey, if you find your zucchini is slightly bitter, add ¼ teaspoon of runny honey to the dressing. For a more pronounced lemon flavor, add lemon zest to the dressing.
How To Make Zucchini Ribbon Salad
See the recipe card below for complete directions.
Use these step-by-step photos to help visualize each step of the recipe.
Step 1: How to Make Zucchini Ribbons
Move the peeler downwards, away from the hand holding the zucchini, to get long, thin strips. I prefer a Y-peeler, but a regular peeler, spiralizer, mandoline, or sharp knife all work.
Step 2: Salt the Zucchini
Sprinkle the zucchini with salt to give it flavor. Optional to drain zucchini strips in a colander in case there's excess water.
Step 3: How to Shave Parmesan
Use the vegetable peeler to shave the Parmesan into thin slivers as you did with the zucchini.
Step 5: How to Cut Basil
Stack and fold the leaves together tightly. Then julienne them thinly with a sharp knife.
Step 4: How to Toast Pine Nuts
Use a toaster oven, air fryer, or frying pan over medium heat. Watch carefully so the nuts don't burn.
Step 6: Mix Dressing and Toss
Combine the dressing ingredients, and then gently toss with salad ingredients.
Top Tips
- When shaving zucchini, move the blade away from your other hand to avoid getting cut.
- If you prefer zucchini slightly softened, salt it and drain for 15 minutes, or let it sit with dressing for 15–30 minutes before serving.
- Be sure to sprinkle salt directly on the zucchini ribbons so that they have more flavor.
- Don't skip toasting the pine nuts as it deepens their flavor.
- Choose small or medium zucchini (if possible) as their seeds are small and smooth, so you can use the whole zucchini. Large zucchini usually have large, firm seeds in the center which should not be added to the salad.
Make Ahead and Storage
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. Note that the longer the salad sits, the more moisture the zucchini will release, which will dilute the flavor.
How to freeze: I do not recommend freezing this salad.
What to serve with Italian Zucchini Salad
Serve Zucchini Salad along with other summer salads like Deli Potato Salad, Moroccan Carrot Salad, or Israeli Salad (Tomato and Cucumber Salad). Or enjoy it with these favorite Italian dishes:
Frequently Asked Questions
I find the easiest way to make zucchini ribbons is to use a Y-shaped vegetable peeler. A regular peeler, mandoline, or spiralizer also work.
No, there's no need to peel the zucchini. The peel is edible, and the color contrast makes for a nice-looking salad.
Yes, raw zucchini is edible.
Yes, absolutely, you can substitute zucchini with yellow squash.
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Recipe
Italian Zucchini Ribbon Salad
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/
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
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