Zucchini Ribbon Salad

Name: Zucchini Ribbon Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 pcs zucchini (medium, firm, ends trimmed); 2 tbsp lemon juice (freshly squeezed); 2 tbsp olive oil (extra-virgin); 3 tbsp parmesan cheese (shaved or grated); 2 tbsp pine nuts (toasted); 8 pcs fresh basil (large leaves, torn); 1 pinch salt; 1 pinch black pepper (freshly cracked)

RATING

4.4/5(57)

TASTE SCORE

8/10

Light, refreshing ribbons of raw zucchini tossed with lemon, olive oil, and shaved Parmesan. A simple Italian-inspired salad that comes together in minutes — perfect for summer meals or whenever you want a no-cook side dish with bright, clean flavors.

PREP

15m

COOK

SERVES

1 CUP

135 cal

SERVINGS

INGREDIENTS

For 4 servings

3 pcszucchini · medium, firm, ends trimmed2 tbsplemon juice · freshly squeezed2 tbspolive oil · extra-virgin3 tbspparmesan cheese · shaved or grated2 tbsppine nuts · toasted8 pcsfresh basil · large leaves, torn1 pinchsalt1 pinchblack pepper · freshly cracked

NUTRITION · PER SERVING

135

CALORIES · 1 CUP

Protein4g · 12%

Carbs6g · 18%

Fat12g · 80%

Fiber2g

Sugar4g

Saturated fat2g

Cholesterol3mg

Sodium116mg

Potassium427mg

Phosphorus107mg

How we calculate →

METHOD · 5 STEPS

prep · ~3 min
Toast the pine nuts.
1.Place pine nuts in a small dry pan over medium-low heat.
2.Toast, shaking the pan frequently, until golden and fragrant (2-3 min).
3.Transfer immediately to a plate to cool.
TIPWatch closely — pine nuts burn in seconds once they start toasting.
prep · ~5 min
Shave the zucchini into ribbons.
1.Run a vegetable peeler lengthwise down each zucchini to create long, thin ribbons.
2.Rotate the zucchini as you go, stopping when you hit the seeded core.
3.Discard the seedy centers or save for another use.
mix · ~2 min
Dress the salad.
1.Place zucchini ribbons in a large mixing bowl.
2.Drizzle with olive oil and lemon juice.
3.Add salt and black pepper.
4.Toss gently with your hands until every ribbon is coated.
TIPToss gently — the ribbons are delicate and can break.
assemble · ~1 min
Assemble and finish.
1.Transfer dressed ribbons to a serving platter or individual plates.
2.Scatter toasted pine nuts over the top.
3.Add shaved Parmesan and torn basil leaves.
4.Finish with an extra crack of black pepper.
serve
Serve immediately.
This salad is best eaten right away while the zucchini is crisp and fresh. It will release water and soften if it sits too long.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a Y-shaped vegetable peeler for wider, more even zucchini ribbons.
2
Don't include the watery seeded core — it makes the salad soggy.
3
Toast pine nuts in a single layer and shake the pan constantly to prevent burning.
4
Toss the ribbons with your hands to evenly coat without crushing them.
5
Serve immediately — the salad will weep liquid and lose its crisp texture if left to sit.
6
To make ahead, prep the ribbons and dressing separately, then combine just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Omit the Parmesan and use 1 tablespoon of nutritional yeast or a handful of toasted breadcrumbs for a savory, dairy-free finish.

low oil

Low-oil

Replace the olive oil with 2 tablespoons of well-shaken low-fat buttermilk or a light vinaigrette to cut calories while keeping the salad moist and tangy.

high protein