Fresh Zucchini Salad
This fresh zucchini salad is the perfect summer side dish. It's crisp, cool, made with simple ingredients and is ready in minutes. Paper-thin zucchini ribbons get tossed in a simple lemon vinaigrette with hazelnuts, fresh basil, and Parmigiano Reggiano. This is summer simplicity at its best!
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You Will Love this Zucchini Salad
Raw zucchini might sound strange, but trust me, it's actually really delicious!
This zucchini salad recipe has become one of my favorite ways to use up a bumper crop during zucchini season.
It works beautifully with both green zucchini and yellow summer squash, so it goes into regular rotation when my garden starts producing more than I know what to do with.
When marinated in a bright lemony dressing, the delicate ribbons of zucchini soften just enough while still keeping their crispness.
Add some toasted hazelnuts, fresh basil from the garden, and shards of hand-grated Parmigiano for added flavor and crunch.
This is the kind of side dish that feels both light and satisfying at the same time, perfect for a hot summer day. We serve this all summer long when it's just too hot to cook.
Want more great zucchini recipes? Try this tangy and refreshing zucchini alla scapece, crispy and golden zucchini fritters, or this simple baked zucchini gratin.
Why This Recipe Works
- Comes together with minimal effort and no cooking required!
- A quick marinade softens raw zucchini while preserving its natural crunch.
- Easily customizable with different cheeses, nuts or seasonal vegetables.
Raw Zucchini Salad Ingredients
Zucchini - Choose the freshest zucchini you can find, small sized to medium zucchini is best for the most tender texture. Avoid extra large zucchini (save them for zucchini bread). Both green and yellow summer squash work well, or any other tender varieties.
Fresh basil - Basil is the perfect way to compliment the zucchini, but you can also use fresh mint, parsley or chives. Use just-picked fresh herbs if you can, but grocery store basil works fine too. Refer to my Italian herbs guide for other options!
Hazelnuts - Toasted hazelnuts add a rich, nutty flavor and crunch, but you can swap with pine nuts or almonds in a pinch.
Parmesan cheese - Choose a wedge of good-quality Parmigiano Reggiano and use a vegetable peeler to create large, thin shards for a great salty bite. Learn more about selecting and using Italian cheeses in my guide.
Lemon - You'll need a whole lemon for the fresh juice and zest. Make sure you zest your lemon before cutting it!
Garlic - A small amount goes a long way. Grate it finely with a microplane.
Extra virgin olive oil - For the best flavor, use a high-quality oil. You can explore top choices and usage tips in my Italian olive oil guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Vegetable peeler, Y peeler or mandoline slicer
- Microplane grater
- Large mixing bowl
- Sharp knife
How to Make Zucchini Salad
- Add lemon zest and fresh lemon juice to a small bowl. Grate in the garlic.
- Add ½ teaspoon sea salt and black pepper to taste. Slowly whisk in the extra virgin olive oil to make a smooth dressing.
- Use a vegetable peeler or mandoline slicer to shave zucchini into long, thin ribbons, avoiding the seedy centers.
Pro Tip: Save the seedy core for smoothies, zucchini noodles or stir-fries.
- Place the zucchini slices in a large bowl, separating the ribbons so they don’t stick together.
- Pour the salad dressing over the sliced zucchini and toss gently to coat. Let sit for 15-20 minutes at room temperature to soften.
- Add half the fresh basil and hazelnuts, then mix again.
- Transfer to a platter, scatter remaining hazelnuts and basil on top, and shave parmesan cheese over the salad.
Pro Tip: Marinate the zucchini up to 6 hours ahead. Add cheese and nuts just before serving for the best texture.
Tips for Success
- Use a mix of yellow squash and green zucchini for visual appeal.
- Let the salad sit to allow flavors to meld and the zucchini to tenderize.
- For the most even slices, use a sharp Y peeler or mandoline slicer. A normal vegetable peeler also works but it's more uneven.
- Toast your nuts in a dry pan over medium heat until fragrant.
Shaved Zucchini Salad Variations
- Swap parmesan cheese with feta cheese or goat cheese for a creamy, tangy flavor.
- Sprinkle with red pepper flakes for a bit of heat.
- Use fresh mint in place of basil for a cool twist.
How to Serve Cold Zucchini Salad
This zucchini ribbon salad is best served chilled or at room temperature, which makes it the perfect side for the warmest time of year. It's one of my favorite things to pair with both seafood and grilled meats.
It's a great side for a summer meal featuring tender pan seared scallops, or this quickly pan seared tuna. It also works great with these juicy grilled lamb chops or marinated grilled shrimp.
You can also serve this marinated zucchini salad with over a bed of greens or with some cherry tomatoes in a chilled pasta salad or grain bowl.
Storing Raw Zucchini Salad
Store leftovers in an airtight container in the fridge for up to 2 days. The zucchini will soften more as it sits, so it’s best enjoyed the same day.
Avoid freezing, as the texture of the thin strips won’t hold up. If possible, do not store with the nuts and cheese mixed in, add those only before eating.
FAQs
Using a vegetable peeler, Y peeler, or mandoline slicer is the best way to get even, thin slices for this summer salad.
You can, but large zucchini are more fibrous, so it's best to only use the outer layers. Stick with smaller zucchini zucchini for the best texture.
You can marinate it for up to 6 hours. Just wait to add nuts and cheese until serving.
Pine nuts, walnuts, or pistachios are great alternatives for different flavors and textures in this easy zucchini salad.
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Cold Zucchini Salad
Ingredients
- ½ teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 garlic clove small
- ½ teaspoon kosher salt
- Freshly cracked black pepper to taste
- 4 tablespoons extra virgin olive oil
- 1 ½ lbs zucchini and/or yellow squash, small to medium sized
- ½ cup basil leaves roughly torn
- ¼ cup hazelnuts toasted and roughly chopped
- 2 ounces Parmigiano Reggiano cheese
Instructions
- Add the lemon zest and juice to a small bowl, then use a microplane grater to finely grate in the garlic.
- Add ½ teaspoon salt and pepper to taste, then slowly whisk in the olive oil until emulsified.
- Use a vegetable peeler or mandoline on the finest setting to shave the zucchini into long thin ribbons. Focus on the outer parts of the squash, as the seedy centers will not shave nicely. Save them for another use.
- Transfer the squash to a bowl, being sure to separate each ribbon and make sure they aren’t sticking together.
- Toss with the dressing until well combined, then let sit for about 15-20 minutes to let the zucchini soften.
- Add half of the basil and half of the hazelnuts, then mix to combine.
- Transfer to a platter, sprinkle with the remaining hazelnuts and basil, then use a vegetable peeler to shave big pieces of parmesan over top. Serve immediately.
Notes
- Use a mix of yellow squash and green zucchini for visual appeal.
- Let the salad sit to allow flavors to meld and the zucchini to tenderize.
- For the most even slices, use a sharp Y peeler or mandoline slicer. A normal vegetable peeler also works but it's more uneven.
- Toast your nuts in a dry pan over medium heat until fragrant.
this is the most beautiful salad ever!! i adore squash salads, especially in hot weather so i must make this. so perfect Xx
Thanks, Thalia! It's so light and refreshing on a hot day!
Ooooh, you know those are my favorite flavors! I love those beautiful ribbons of zucchini and squash, and no spiralizer necessary.
They totally are!! Very similar to your papaya salad!