This shaved zucchini salad is what summer dreams are made of—refreshing, bright, and oh-so-simple. It’s the kind of dish I whip up when I want something effortlessly elegant, whether it’s a casual lunch on the patio or a light starter for friends coming over. Trust me, you’re about to fall in love with zucchini in a whole new way.
Why You’ll Love This Recipe
One summer evening, with only a handful of ingredients in the fridge and a garden overflowing with zucchini, I threw together this salad on a whim. It was light, lemony, and gone in minutes. Now it’s a warm-weather staple in my kitchen that always feels a little fancy without lifting a finger.
- Fresh, crisp, and utterly refreshing
- Ready in 10 minutes—no cooking required
- Packed with flavor from simple ingredients
- Perfect as a side dish or light lunch
- Easily customizable with pantry staples
Ingredients Breakdown
Essentials
- 2 medium zucchini
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt, or to taste
- Freshly ground black pepper
- 1/4 cup shaved Parmesan cheese
- Optional: a sprinkle of red pepper flakes
Pro Tips
- Use a vegetable peeler or mandoline to get thin, elegant zucchini ribbons.
- Let the salad sit for 5–10 minutes before serving so the zucchini softens slightly and absorbs all that lemony goodness.
- Choose firm, medium-sized zucchinis—they’re easier to shave and have better texture.
- Don’t skip the lemon zest—it adds a pop that takes this from good to gourmet.
Step-by-Step Instructions
- Wash the zucchini and trim the ends. Using a vegetable peeler or mandoline, shave the zucchini lengthwise into thin ribbons.
- Place the ribbons in a large bowl.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the zucchini and gently toss to coat evenly.
- Let the salad sit for 5–10 minutes so the flavors meld and the zucchini softens just slightly.
- Top with shaved Parmesan and a pinch of red pepper flakes if you like it with a little kick.
- Serve immediately, cold or at room temperature.
Chef’s Tips and Tricks
- Don’t overdress—zucchini releases water, so a little vinaigrette goes a long way.
- Fresh lemon juice is key. Bottled just won’t give you that vibrant zing.
- Taste before adding more salt—Parmesan adds its own saltiness!
- If you’re prepping ahead, keep the dressing separate until just before serving.
Recipe Variations and Serving Suggestions
- Add fresh basil or mint for extra freshness.
- Toss in toasted pine nuts or walnuts for crunch.
- Serve over arugula for a heartier salad base.
- Crumbled goat cheese or feta makes a creamy twist.
- Pair with grilled chicken or fish for a fuller meal.
FAQs
Can I make this salad ahead of time?
Yes! Just shave the zucchini and prepare the dressing separately. Combine everything 10–15 minutes before serving for the best texture.
What’s the best way to shave zucchini?
A vegetable peeler works wonderfully. Simply run it lengthwise down the zucchini for beautiful, ribbon-like strips. A mandoline set to thin also works great.
Can I use yellow squash instead?
Absolutely! You can even mix zucchini and yellow squash for a colorful variation.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 2 medium zucchini
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 1/4 cup shaved Parmesan cheese
- Optional: red pepper flakes
Instructions:
- Shave zucchini into ribbons using a vegetable peeler or mandoline.
- Place in a bowl and toss with lemon zest, juice, olive oil, salt, and pepper.
- Let sit for 5–10 minutes, then top with Parmesan and optional red pepper flakes.
- Serve and enjoy fresh!
Nutrition: 120 calories per serving
I’d love to hear how your zucchini salad turns out! Drop a comment below, tag me in your creations on Instagram @thekitchensaid, or share this recipe with a friend who could use a fresh, easy veggie side this week!
