Shaved Zucchini Salad
This easy salad is full of garden-fresh summer flavors. The Shaved Zucchini Salad is such a great use of zucchini. Add some Parmesan and basil and it's so good!
Shaved Zucchini SaladJump to Recipe
In the spirit of quick summer meals and cool kitchen gadgets, this recipe is always in the back of my mind as zucchini start to pop up in gardens all over the world. Shaved Zucchini Salad is a great use of the zucchini and is about as easy as a salad gets!
Slicing things into very thin ribbons always seems to be a popular technique with the fancy-pants restaurants, but it’s not always practical for the home cook. This is a pretty basic application though and zucchini slices really easily.
Other than that you probably have most of the stuff for this shaved zucchini salad in your pantry!
Table of contents
The Light Lemon Dressing
This dressing is really simple but the flavors are very summery and intense. Whisk together the extra-virgin olive oil, lemon juice, salt and pepper, and red pepper flakes.
Everything works really well in it and the red pepper flakes provide a good touch of heat to the shaved zucchini salad. Don’t leave them out!
As always I recommend giving the salad dressing a taste and adjust flavors to your liking.
Toasting the nuts
I love pine nuts. Especially when you toast them. But, I’ve made this salad a few times with various nuts and all of them can work fine. On the day I took these photos, for example, I used pistachios.
Anytime you’re toasting nuts, do it in a dry skillet over low to medium-low heat. They’re done when they turn slightly tan and smell really good. Keep a really close eye on them because they’ll go from perfect to burned in about 15 seconds. It’ll take under 5 minutes to toast them.
Other options for add-ins to give this salad some crunch would be sunflower seeds, walnuts, or even cashews.
How to Shave the Zucchini
For this recipe try to find some smaller zucchini. They’ll shred easier into small ribbons. Leave those gargantuan zucchini for zucchini bread or something.
Wash them and chop the ends off.
When it comes to shaving the zucchini, you could use a fancy mandoline slicer, but to be honest, I just use a little vegetable peeler called The Titan Peeler that I’ve had for over a decade. I think it was an infomercial thing at one point and I just got it as a wedding gift many years ago.
I absolutely love this peeler (seriously they aren’t paying me to say this… I wish they were). They’re sturdy and work like a charm. In fact, they might work almost too well. You have to be really careful or you can take off a piece of skin without even noticing.
And they make really quick work of something like zucchini.
It took me maybe a minute to make those pretty strips.
Other ingredients for the salad
Then just mix everything (except the parmesan cheese) in a medium bowl.
My advice is to go light on the dressing. It’s a very strong lemon flavor and can easily overpower the other flavors in the salad. Add just barely enough to lightly coat everything.
You don’t want pools of dressing here people.
Pile this shaved zucchini salad high on a plate and shred some really good Parmesan cheese right on top. I also chopped up a good handful of fresh basil (I used Thai basil from my herb garden) for the salad.
Now that’s a good lookin’ salad.
I loved this zucchini salad for two reasons. First, it just tasted like summer. The fresh zucchini and lemon and everything was really light and refreshing. Second, it looks way harder to make than it actually is so you can impress your friends and loved ones.
Storing this shaved zucchini salad
This shaved zucchini salad doesn’t actually keep well. The zucchini starts to break down once it is made and dressed so I would serve the salad as soon as possible once you have made it.
- Broccoli fan? Try this Broccoli Crunch Salad!
My Shaved Zucchini Salad Recipe
Shaved Zucchini Salad
- Serves 4
- Prep Time:
- Cook Time:
- Total Time:
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Zucchini salad made from paper thin shavings of zucchini with toasted pine nuts, basil, and Parmesan cheese.
1) Add the olive oil, lemon juice, pepper flakes, and salt and pepper to a small bowl and whisk to combine.
2) Toast your pine nuts or pistachios in a dry skillet over medium-low heat for a few minutes until they’re lightly tan and fragrant. Watch them closely or they’ll burn.
3) Wash your zucchini and chop the ends off. Using a peeler or mandoline, slice the zucchini into very thin slices. Also chop your basil roughly.
4) Add the zucchini, basil, and pine nuts to a bowl and drizzle in the dressing. Be careful not to over-dress the salad. Just add enough to lightly coat everything.
5) Piling the dressing on a plate and shave a few big slivers of Parmesan cheese over the dish. Serve it immediately!
Here are a few other great zucchini recipes
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
17 Responses to “Shaved Zucchini Salad” Leave a comment
anything green always catches my eye, it looks so fresh and yummy! Thanks Nick – I'm definitely keeping this one in my summer recipe file – it's mid winter in my valley ;-)
I really enjoyed this salad, I made it (and blogged it, too!) last week along with the sauteed corn with tons of herbs from the same spread in Bon Appetit. So far the August issue is a big hit with me :)
Awesome! Thanks for the link Adrienne. Looks great!
An update: My mom just called to inform me that I misquoted her. It's not just any animal, but MICE. And that can cause Hantavirus. My response is still the same but just thought I would let the record state this for the sake of good journalism. Or something.
"My advice is to go light on the salad." Haha you mean dressing right?
This looks delicious by the way! As a college student though, I'm resenting how expensive pine nuts are.. I may have to just suck it up though because I love zucchini.
Ha! Good catch. Updated!
I'm down with everything but the pine nuts. I used to love, love, love them, until…..I came down with "pine tar mouth". Apparently, pine nuts from China are notorious for leaving a metallic/acrid taste in your mouth for weeks on end. No matter what you eat, it will be tarnished with this awful aftertaste.
After the first time, I avoided any pine nuts from China. But recently, I bought Sabra hummus (with toasted pine nuts). Sure enough, that yucky after taste is back with a vengence. I'll substitute walnuts unless I'm absolutely sure the pine nuts are not from the "mainland".
I've been wanting to make this kind of salad for a while. You got it just right.
And perfect for this heat wave.
When I got my mandoline I went through a phase of making seriously sliced salads. I’d just find the vegetables that tickled my fancy and mandoline away. I haven’t made one in a while, perhaps I should remedy that.
looks an sounds wonderful
Thank you for having this beautiful idea. Please take a look:
Feel the crunchiness of the vegetables in your mouth and they go well together.