Zucchini Salad
My dear friend’s Italian mother reluctantly gave me her secret Zucchini Salad recipe and it does not disappoint. At first, I was skeptical to eat shaved raw zucchini but, wow is it good!
This recipe has been in Anna’s Italian family for generations and is served at a variety of get togethers. Combined with a few simple fresh ingredients, this salad recipe is a winner.
The thinly shaved ribbon zucchini is paired with fresh squeezed lemon juice, lemon zest, fresh chopped Italian parsley and extra virgin olive oil. Seasoned with a pinch of kosher salt and a few turns of cracked black pepper, this simple salad is bright, fresh and flavorful.
Try my Sautéed Spring Vegetable Salad or my Pan Fried Zucchini with Feta for delicious vegetable recipes.
Why You’ll Love This Recipe
Tradition. This salad is how former generations would enjoy zucchini. Making this recipe very special.
Easy to make. You can make this salad recipe very easily. You only need a few ingredients.
Fresh and bright. This recipe tastes so fresh and bright. It goes great with so many dishes.
Recipe Ingredients
- Zucchini: This recipe calls for 2-3 zucchini based on size. Remove the ends and shave using a mandoline slicer. The zucchini should be between 1/8th– ¼ of an inch thick. It should be thin enough where it is pliable, but not so thin that it’s fully translucent.
- Lemon: This recipe calls for fresh squeezed lemon zest and lemon juice. Try this handy microplane grater and citrus juicer.
- Oil: This recipe calls for extra virgin olive oil. Make sure to use a good brand. I use Delallo Foods brand, and it tastes amazing.
- Herbs: This recipe calls for freshly chopped flat leaf Italian parsley, but you could swap freshly chopped chives, mint, or basil instead.
- Seasoning: This recipe calls for a pinch of kosher salt and a few turns of cracked black pepper.
What to Serve with This Salad
How to Make Shaved Zucchini Salad
Prepare the Zucchini
Wash and dry the zucchini and remove the ends. Use a mandoline slicer to shave the zucchini. It should be between 1/8th – ¼ of an inch thick. Add to a mixing bowl.
Assemble
Top the shaved zucchini with fresh squeezed lemon juice, lemon zest, extra virgin olive oil, chopped flat leaf parsley, a pinch of kosher salt and few turns of cracked black pepper. Toss well and enjoy immediately.
How to Store
Best enjoyed immediately once dressed. Over time, the kosher salt and lemon juice will extract moisture from the zucchini.
However, leftovers can be stored in an airtight container in the refrigerator for up to two days. Use a slotted spoon or tongs to separate the marinated zucchini from the excess moisture.
Try my Sautéed Spring Vegetable Salad or my Pan Fried Zucchini with Feta for delicious vegetable recipes.
Frequently Asked Questions
The zucchini should be between 1/8th– ¼ of an inch thick. It should be thin enough where it is pliable, but not so thin that it’s fully translucent.
The best and safest way to shave the zucchini is with a mandoline slicer. You can adjust the thickness based on what you’re making. Check out my handy mandoline slicer here.
You can serve this salad chilled or at room temperature. It is best enjoyed immediately as the zucchini will slowly release moisture over time diluting the dressing.
Yes, the salt pulls moisture from the zucchini, so it is best to enjoy immediately. Or you can use a slotted spoon to drain off excess moisture. The zucchini will also soften as it marinates in the dressing.
Toasted pine nuts, toasted walnuts, grated parmesan cheese, or more fresh herbs would all work well! Mint, basil or chopped chives are some examples.
Other Side Dishes to Consider Trying
Zucchini Salad
Equipment
- 1 microplane grater
- 1 citrus juicer
Ingredients
- 2-3 zucchini, based on size – remove ends, thinly slice
- 2 tablespoons lemon juice, fresh squeezed
- 2 tablespoons flat leaf Italian parsley, finely chopped
- 1 teaspoon lemon zest
- 2-3 tablespoons extra virgin olive oil
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Instructions
How to Make Shaved Zucchini Salad
Prepare the Zucchini
- Wash and dry the zucchini and remove the ends. Use a mandoline slicer to shave the zucchini. It should be between 1/8th – ¼ of an inch thick. Add to a mixing bowl.
Assemble
- Top the shaved zucchini with fresh squeezed lemon juice, lemon zest, extra virgin olive oil, chopped flat leaf parsley, a pinch of kosher salt and few turns of cracked black pepper. Toss well and enjoy immediately.
3 Comments on “Zucchini Salad”
Absolutely loved this recipe! Will definitely be making it again! I found that leaving it marinating in a strainer over a bowl to catch the liquid really helped to soften the zucchini a bit and infused all the delicious flavors! I added some chicken to make it a complete meal and it was a keeper for sure! Such a nice change from a traditional lettuce salad! Super healthy and light! Highly recommend!
Absolutely loved this recipe and will be making it again for sure! I enjoyed it even better after letting it sit in a strainer for a little bit after combining all the ingredients. I found it softened the zucchini and infused the flavors beautifully! I ate it with some chicken on top so it would be a complete meal and it was fabulous! Highly recommend!
Sounds delicious!