Can I make this salad ahead of time?

It's best to serve this salad immediately after dressing it to prevent the zucchini from becoming soggy. If you need to prep in advance, you can make the zucchini ribbons and vinaigrette ahead of time and store them separately. Then, toss everything together just before serving.

What if I don't have pine nuts? Can I use a substitute?

Yes, you can substitute pine nuts with other nuts like slivered almonds, walnuts, or even sunflower seeds. Just make sure to toast them for the best flavor and crunch!

Can I add other vegetables to this salad?

Absolutely! Feel free to add other veggies like cherry tomatoes, thinly sliced red onion, or bell peppers. Just be sure not to add too many, as you want the zucchini to remain the star of the show.

How long will the vinaigrette last in the refrigerator?

The lemon vinaigrette will last for up to 5 days in the refrigerator when stored in an airtight container. Just give it a good shake before using it again.

What kind of Parmesan cheese is best for this salad?

Freshly shaved Parmesan cheese is the best choice for this salad. It has a richer flavor and a more delicate texture compared to pre-shredded Parmesan.

Can I grill the zucchini ribbons instead of using them raw?

Yes, grilling the zucchini ribbons can add a nice smoky flavor to the salad. Just be sure to grill them quickly so they don't become too soft.

vibrant zucchini ribbon salad with parmesan and pine nuts

Summer salads recipes

Name: Zucchini Ribbon Salad with Parmesan and Pine Nuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Summer-Salads-and-Sides
Ingredients: 2 Medium Zucchini; 1/4 cup Pine Nuts; 1/4 cup Parmesan Cheese; 2 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1/2 teaspoon Dijon Mustard; 1 clove Garlic; to taste Salt; to taste Black Pepper

zucchini ribbon salad with parmesan and pine nuts

By:

WordofMany

Published:

28 Sept 2025

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I stumbled upon this salad quite by accident, actually. You know how sometimes you buy way too much of one vegetable at the farmer's market because it just looks so darn good? Well, that was me with zucchini last summer. I had this mountain of zucchini and was determined to use it up in creative ways. After a few failed attempts at zucchini bread (let's just say cinnamon and zucchini don't always play nice), I decided to go savory. What transpired was pure deliciousness: a zucchini ribbon salad that's now a staple in my kitchen. What's even more appealing is that this salad needs no stove time which is amazing.

What I love most about this salad is how the simple ingredients come together to create something so flavorful. The zucchini is crisp and fresh, the Parmesan adds a salty, savory note, and the pine nuts provide a delightful crunch. The lemon vinaigrette ties it all together with its bright, acidic tang. It's a dish that's both elegant and easy, perfect for impressing guests or simply enjoying a healthy lunch. The recipe, as written, is perfect for two people as a side, or one person as a full lunch. I find this a win-win if you're eating alone and wanting to treat yourself.

Required Equipments

Vegetable Peeler
Skillet
Small Bowl
Whisk
Large Bowl

Zucchini Ribbon Salad with Parmesan and Pine Nuts: Frequently Asked Questions

Zucchini Ribbon Salad with Parmesan and Pine Nuts

This Zucchini Ribbon Salad is a light, refreshing dish featuring thinly sliced zucchini, salty Parmesan cheese, and toasted pine nuts. Drizzled with a simple lemon vinaigrette, it's a perfect side or light lunch.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

📖 Instructions

Prepare the Zucchini: Wash the zucchini thoroughly. Using a vegetable peeler, create long, thin ribbons. Start from one side and peel all the way down, rotating the zucchini as you go. Discard the seedy core or save it for another use (like adding to smoothies!).
Toast the Pine Nuts: Place the pine nuts in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Watch them closely, as they can burn quickly. Remove from the skillet and let them cool.
Make the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined. Taste and adjust seasonings as needed.
Assemble the Salad: In a large bowl, combine the zucchini ribbons, toasted pine nuts, and shaved Parmesan cheese.
Dress the Salad: Pour the lemon vinaigrette over the salad and gently toss to coat all the ingredients evenly. Be careful not to overdress the salad, as the zucchini can become soggy.
Serve: Serve the salad immediately for the best texture. If you need to make it ahead of time, store the dressed salad in the refrigerator for no more than 30 minutes. Add an extra squeeze of lemon juice and a sprinkle of Parmesan cheese before serving, if desired.

📝 Notes

For a vegan option, omit the Parmesan cheese or substitute with nutritional yeast.
Add a pinch of red pepper flakes to the vinaigrette for a little heat.
Other cheeses that work great are pecorino romano and grana padano.