Introduction

Oh sweet friends, there’s just something about summer that calls for simple, vibrant dishes, doesn’t there? When the garden (or the farmer’s market!) is overflowing with beautiful zucchini, my mind immediately goes to recipes that let that fresh flavor shine. And this Zucchini Salad? It’s not just a recipe; it’s a little burst of sunshine on a plate. Forget soggy, boring zucchini – we’re talking crisp, fresh ribbons tossed in a zesty lemon herb dressing with crunchy nuts and salty parmesan. It’s so quick to throw together, perfect for a light lunch, a picnic side, or just when you need something bright and healthy. Seriously, you’re going to fall in love with how easy and utterly delicious this is!

Why You’ll Love This Recipe

Fast: From prep to plate in under 15 minutes. Seriously!
Easy: No cooking required! Just a little slicing and mixing.
Giftable: Pack it up for a friend who needs a little healthy pick-me-up.
Crowd-pleasing: Even picky eaters are often surprised by how much they enjoy this fresh take on zucchini.

Ingredients

Gather ’round, let’s chat about the goodies you’ll need!

Zucchini (about 20 oz or 3-4 medium): The star of the show! Look for firm, medium-sized zucchini with smooth skins. They slice best.
Cherry Tomatoes (1/2 cup, halved): Little bursts of sweet acidity. Any small tomato will work!
Shaved Parmesan Cheese (1/3 cup): Adds a lovely salty, nutty depth. If you’re keeping it dairy-free, just leave this out – it’s still delicious!
Pine Nuts (1/3 cup): Toasted lightly, they add the most wonderful crunch and rich flavor. See the substitution below if nuts aren’t your thing.
Fresh Parsley (1 tbsp chopped for salad, 1 tbsp chopped for dressing): Adds a fresh, herbaceous note.
Fresh Chives (1 tbsp chopped for salad, 1 tbsp chopped for dressing): Gives a delicate oniony hint without being overpowering.
Extra Virgin Olive Oil (1/4 cup): Use a good quality one for the best flavor in your dressing.
Lemon Juice (3 tbsp): Freshly squeezed is non-negotiable here! It brings the brightness.
Garlic Powder (1/2 tsp): Easier than fresh garlic for a dressing, and distributes the flavor beautifully.
Sea Salt (1/4 tsp): To enhance all those lovely flavors.
Black Pepper (1/4 tsp): A little kick at the end.

How to Make It

Alright, let’s get this beautiful salad assembled!

First things first, let’s prep the zucchini. Give them a good wash. You can use a vegetable peeler, a mandoline (carefully!), or even a sharp knife to slice the zucchini lengthwise into thin ribbons. Aim for slices that are about the thickness of a coin or a little thinner. Some people like to discard the seedy core if it’s large, but for medium zucchini, I usually just slice right through. Pop the ribbons into a large bowl.
Next, halve your cherry tomatoes and add them to the bowl with the zucchini ribbons.
If you’re using pine nuts, I highly recommend toasting them for a few minutes in a dry skillet over medium heat until they’re lightly golden and fragrant. Watch them closely, they burn fast! Let them cool slightly, then add them to the bowl.
Sprinkle in the shaved parmesan cheese (if using), along with the chopped fresh parsley and chives for the salad part.
Now, let’s whip up that magical dressing! In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, chopped chives, garlic powder, sea salt, and black pepper until it’s well combined. Give it a taste and adjust salt or pepper if needed.
Pour the dressing over the zucchini mixture in the large bowl. Gently toss everything together to make sure every ribbon and tomato is coated in that delicious dressing.
You can serve it right away, or let it sit for 5-10 minutes to let the flavors meld a bit. Sometimes I like to let it sit just a tiny bit to soften the zucchini ever so slightly, but it’s delicious served immediately too!

Substitutions & Additions

Feel free to play around with this recipe! It’s very forgiving.

Nut-Free? Swap the pine nuts for toasted sunflower seeds or pepitas (pumpkin seeds). They add a similar crunch!
Herb Swap: No chives or parsley? Try fresh dill, basil, or mint. They all pair wonderfully with zucchini and lemon.
Add Protein: Grilled chicken, shrimp, chickpeas, or white beans would make this a heartier meal.
More Veggies: Sliced bell peppers, cucumber ribbons, or thinly sliced red onion could be great additions.
Different Cheese: Crumbled feta or goat cheese would be lovely instead of parmesan.

Tips for Success

Slice Thin: The thinner the zucchini ribbons, the more tender the salad will be and the better it will soak up the dressing.
Don’t Dress Too Early: While a few minutes sitting is fine, zucchini can release water over time, making the salad watery if dressed hours ahead. Dress right before serving for best results!
Toasted Nuts are Key: Seriously, don’t skip toasting the pine nuts (or seeds). It brings out so much more flavor and aroma!

How to Store It

This salad is definitely best enjoyed fresh, ideally within an hour or two of being dressed. If you have leftovers, store them in an airtight container in the refrigerator. The zucchini will soften considerably and release more water as it sits, but it’s still edible the next day, just not quite as crisp. I usually plan to make just enough for one meal.

FAQs

Got questions? Let’s see if I can help!

Do I need to salt the zucchini first to draw out water?

For thin ribbons like this, it’s usually not necessary! Salting is more common for thicker slices or spiralized zucchini that won’t be dressed immediately. The dressing helps tenderize the thin ribbons nicely.

Can I use dried herbs instead of fresh?

Technically yes, but I really, really recommend using fresh herbs for this recipe. They bring so much vibrant flavor and color that dried just can’t match, especially in a simple dish like this.

Is this salad low carb?

Yes, this Zucchini Salad is naturally low in carbohydrates, making it a great option for those following a low-carb or keto diet.

Light & Fresh Zucchini Salad with Lemon Herb Dressing

A simple, vibrant summer salad featuring crisp, fresh zucchini ribbons tossed in a zesty lemon herb dressing with crunchy pine nuts and salty parmesan. Quick to assemble, perfect for a light lunch, picnic side, or a healthy, bright dish.

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Prep Time 15

Equipment

Vegetable peeler
Mandoline (optional, use carefully)
Sharp knife (optional)
Dry skillet for toasting nuts
Large bowl
Small bowl or jar for dressing

Ingredients

Hauptzutaten

20 oz Zucchini about 3-4 medium
0.5 cup Cherry Tomatoes halved
0.33 cup Shaved Parmesan Cheese optional, for dairy-free
0.33 cup Pine Nuts toasted lightly; see substitutions for nut-free
2 tbsp Fresh Parsley chopped (1 tbsp for salad, 1 tbsp for dressing)
2 tbsp Fresh Chives chopped (1 tbsp for salad, 1 tbsp for dressing)
0.25 cup Extra Virgin Olive Oil
3 tbsp Lemon Juice freshly squeezed
0.5 tsp Garlic Powder
0.25 tsp Sea Salt
0.25 tsp Black Pepper

Instructions

Wash the zucchini. Use a vegetable peeler, mandoline (carefully!), or sharp knife to slice the zucchini lengthwise into thin ribbons (about coin thickness or thinner). Discard the seedy core if large. Place the ribbons into a large bowl.
Halve the cherry tomatoes and add them to the bowl with the zucchini ribbons.
If using pine nuts, toast them for a few minutes in a dry skillet over medium heat until lightly golden and fragrant. Watch closely as they burn fast. Let them cool slightly, then add them to the bowl.
Sprinkle in the shaved parmesan cheese (if using), along with 1 tbsp of the chopped fresh parsley and 1 tbsp of the chopped fresh chives into the large bowl with the zucchini mixture.
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, the remaining 1 tbsp chopped parsley, the remaining 1 tbsp chopped chives, garlic powder, sea salt, and black pepper until well combined. Taste and adjust seasoning if needed.
Pour the dressing over the zucchini mixture in the large bowl. Gently toss everything together to ensure all ingredients are coated.
Serve immediately, or let it sit for 5-10 minutes to let the flavors meld and slightly soften the zucchini.

Notes

Tips for Success:
- Slice the zucchini thinly for tender ribbons that soak up the dressing well.
- Don't dress the salad too far ahead of time (more than an hour or two) as zucchini releases water.
- Toasting pine nuts (or seed substitutions) enhances flavor and aroma.

Storage: Best enjoyed fresh within an hour or two of dressing. Leftovers can be stored in an airtight container in the refrigerator, but the zucchini will soften and release water.

FAQs:
- Salting the zucchini first to draw out water is usually not necessary for thin ribbons dressed immediately.
- Fresh herbs are highly recommended over dried for vibrant flavor.

This salad is naturally low in carbohydrates.