Zucchini Salad with Lemon and Parmesan (Printable Version)

An elegant salad with zucchini, lemon, and Parmesan for a light meal.

# Ingredient List:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small shallot, thinly sliced

→ Dressing

03 - 3 tbsp extra virgin olive oil
04 - 2 tbsp fresh lemon juice (from about 1 lemon)
05 - 1 tsp lemon zest
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Cheese & Garnish

08 - 50 g (about 1/2 cup) shaved Parmesan cheese
09 - 2 tbsp fresh basil, torn or julienned
10 - 1 tbsp pine nuts, lightly toasted (optional)

# Directions:

01 - Rinse and trim the ends off the zucchini. Using a vegetable peeler or mandoline, shave the zucchini lengthwise into thin ribbons. Place the ribbons in a large bowl.
02 - Add the thinly sliced shallot to the bowl with the zucchini.
03 - In a small bowl, whisk together the olive oil, lemon juice, lemon zest, sea salt, and black pepper to create the dressing.
04 - Drizzle the dressing over the zucchini and shallot. Gently toss to coat the vegetables evenly.
05 - Add the shaved Parmesan, torn basil, and pine nuts (if using). Toss briefly to combine, or arrange as a garnish.
06 - Serve immediately for the freshest flavor and best texture.

# Expert Advice:

01 -
  • The bright flavors are like a cheerful hug on a warm day.
  • It’s quick and simple, perfect for those busy summer afternoons.
02 -
  • Adding too much salt can easily overpower the delicate flavors, so start light.
  • Letting the salad sit too long before serving may cause the zucchini to wilt, losing its lovely crunch.
03 -
  • Using a sharp peeler or mandoline ensures even ribbons and keeps it looking beautiful.
  • Letting the zucchini rest briefly with salt can draw out excess moisture for a better texture.
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