Zucchini Salad is here to transform the way you use that bounty of zucchini from the garden! Ribbons of zucchini are tossed with shaved Parmesan and a simple lemon vinaigrette for a light, refreshing summer side dish.
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A new way to put your summer zucchini harvest to use.
Whether you’ve got a crop surplus from your (or your neighbor’s) garden, you’ve stocked up at the farmers’ market, or your CSA box came fully loaded with every variety summer squash under the sun, the how-can-I-use-this-zucchini conundrum is one nearly all of us face around this time of year.
While Chocolate Zucchini Bread and Zucchini Fritters are good, if you’re looking for the easiest way to use up lots of zucchini, this zucchini salad is it!
It’s one of the rare recipes where the zucchini is left uncooked—and you’ll wonder why it’s not served this way more often! It’s tender with a little bit of a crisp bite and a mild squash flavor.
Once you’ve shaved the zucchini into ribbons, you’ll toss it with lemon juice and oil, along with a sprinkle of fresh herbs, shaved Parm, and almonds, if you’d like. So EASY!
This short list of ingredients delivers big flavor and nicely contrasting textures.
Ben and I enjoy this zucchini salad as a side for dishes like Caprese Chicken Pasta and other recipes with Italian vibes.
The no-cook element makes it fantastic with grilled mains like Grilled Pesto Chicken Skewers too. Just assemble the salad and while it marinates for 10 minutes, toss your proteins on the grill!
How to Make Zucchini Ribbons
This recipe is a breeze, and most of the time needed is the prep time for cutting the zucchini into ribbons (which doesn’t take long at all!). I have a few tips for you here.
Use a vegetable peeler to create the ribbons, rather than a knife. I like a Y-peeler like this.
I use firm pressure with the peeler to make sure the ribbons have some heft to them. You can see the thickness in the photo above; the slices aren’t paper thin wisps, but they’re still thinner than you’d get with a knife.
To keep the zucchini slices even, I lay the zucchini flat on a cutting board and start the peeler on the opposite side with each slice. So if I start peeling from the stem side of the zucchini, the next cut I’ll start with the peeler on the blossom end.
If you prefer, you can cut the zucchini into thin coins with a mandoline slicer instead. It delivers the same results texturally and flavor-wise, but the ribbons do look more elegant!
More Tips for Perfect Zucchini Salad
Don’t Skip the Salting. This draws out the excess moisture from the zucchini, which is important for the flavor and texture of the salad. After this, be sure to dry the zucchini well too; this also helps remove some of the salt.
Use Good Parmesan. You can shave Parmesan off the block with a vegetable peeler before you start shaving the zucchini. Easy! But whatever you do, don’t buy the shelf-stable Parm sold in the pasta aisle at the grocery store. It pales in comparison to the real stuff!
Make It Your Own. I kept it simple for this salad, but there are lots of ways you can put your own spin on it. Try pine nuts instead of almonds, red wine vinegar instead of lemon juice, Pecorino instead of Parmesan, add sliced sun-dried tomatoes for an element of sweetness, and so on. A drizzle of Basil Pesto over the top is delicious too.
What to Serve with Zucchini Salad
Grilled Foods. Like Grilled Salmon and Grilled Chicken Breast.
Italian Dishes. This light salad is excellent for rounding out a pasta dinner like Spicy Shrimp Pasta.
Other Main Dishes. Even Turkey Burgers and Air Fryer Steak would pair well with zucchini salad!
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Zucchini Salad
This zucchini salad recipe pairs ribbons of raw zucchini with lemon vinaigrette, shaved Parmesan, and herbs for a light, summery side dish!
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Calories 154kcal
Author Erin Clarke / Well Plated
Ingredients
1 ½poundszucchiniabout 3 large; or use a mix of zucchini and yellow summer squash
½teaspoonkosher saltplus additional to taste
¼cupcoarsely grated or shaved parmesando this yourself from the block. You will be happy you did this!!, plus additional for serving
¼teaspoonground black pepper
2tablespoonsfinely chopped fresh chivesbasil, or a mix, plus additional for serving
1tablespoonextra-virgin olive oil
Juice of 1 small lemonabout 2 ½ tablespoons
⅓cuptoasted sliced almondsoptional
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).
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.
