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–+ servings
Thinly sliced zucchini ribbons with shaved cheese, toasted almonds, basil, and lemon on a white plate.

Zucchini Salad

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This zucchini salad recipe pairs ribbons of raw zucchini with lemon vinaigrette, shaved Parmesan, and herbs for a light, summery side dish!
Prep: 10 minutes
Total: 25 minutes
Servings: 4 servings
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Ingredients
  

  • 1 ½ pounds zucchini about 3 large; or use a mix of zucchini and yellow summer squash
  • ½ teaspoon kosher salt plus additional to taste
  • ¼ cup coarsely grated or shaved parmesan do this yourself from the block. You will be happy you did this!!, plus additional for serving
  • ¼ teaspoon ground black pepper
  • 2 tablespoons finely chopped fresh chives basil, or a mix, plus additional for serving
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1 small lemon about 2 ½ tablespoons
  • ⅓ cup toasted sliced almonds optional

Instructions
 

  • With a vegetable peeler, slice the zucchini into thin ribbons (you can also use a mandoline to slice them into very thin coins). Place in a large colander and toss with the salt. Place over a large bowl and let drain 15 minutes. Shake the colander to remove as much excess liquid as you can. Pat dry with paper towels then transfer to a serving platter. To pat dry, I like to grab a few ribbons at a time with one hand, then hold them up and dry them with paper towels that I'm holding in my other hand, then set them on the platter (you can also spread them out on paper towels and pat dry if that's easier for you).
    A hand patting zucchini ribbons dry with a paper towel on a white plate.
  • Top with Parmesan, black pepper, and chives. Drizzle the oil and lemon juice over the top. With your hands, gently toss to coat. Taste and adjust the seasoning as desired. I usually add a pinch or two more of salt.
  • Sprinkle on the almonds and additional Parmesan and herbs. Enjoy immediately, or chill for 10 minutes prior to serving.

Notes

TO STORE: This is a salad that’s best served immediately. With storage, the zucchini slices will soften. But if you do have leftovers, you can refrigerate them in an airtight container for up to 3 days.

Nutrition

Serving: 1(of 4)Calories: 154kcalCarbohydrates: 8gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 4mgPotassium: 543mgFiber: 3gSugar: 5gVitamin A: 455IUVitamin C: 31mgCalcium: 135mgIron: 1mg
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