Zucchini Ribbon Salad

I had been seeing people make cold salads with zucchini all over the internet, and I thought I should give it a try. While it is summer, and zucchini is fresh and cheap, it is a great ingredient for recipes. And, I was getting tired of eating lettuce-based salads. I may make a zucchini lasagna in the future too!

Zucchini Ribbon Salad
Makes about 4 servings

  • 3 large zucchinis (I used organic zucchini because I would be eating the skin)
  • 4 oz. of good hard Parmesan cheese, sliced into thin shavings
  • Juice of 1 lemon, and the zest of that lemon (about 1/2 Tbsp.), or use lemon pepper seasoning if you don’t have a lemon on hand
  • 1 Tbsp. Italian seasoning (Parsley, Oregano, Basil, etc.), or 1/4 Cup of chopped fresh parsley if you have it
  • Splash of light Italian dressing (2-4 Tbsp.) or, use olive oil and vinegar
  • salt and pepper


  1. Heat a grill pan on medium heat.
  2. Using a mandolin, thinly slice the zucchini in long strips (lengthwise). This doesn’t have to be perfect.
  3. Place the zucchini strips on the grill pan to wilt them down, about 5 minutes. Stir to distribute the heat evenly to all the zucchini.
  4. Remove zucchini from grill pan and place in a bowl over ice to cool. Toss zucchini with spices, and lemon.
  5. After zucchini mixture has cooled enough, add Parmesan shavings.

Nutrition Facts (Approx. Per Serving): 180 calories, 10 g fat, 10 g carbohydrate, 3 g fiber, 11 g protein, excellent source of vitamin A, calcium, and phosphorus.

Mine didn’t turn out quite as pretty as I hoped, but it was refreshing, and the Parmesan cheese made it even better.


  1. says

    So, did you ever perfect that Sweet Tomatoes apple bran muffin recipe that you were working on last August? I’m still searching!
    Zucchini salad looks good! Looks like a great dish to bring to a potluck or barbecue.

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