Saturday, September 10, 2011

Zucchini Ribbon Salad with Pine Nuts

Zucchini Ribbon Salad with Pine Nuts recipe by Barefeet In The Kitchen
Fresh zucchini shaved into ribbons creates the base for this light (and attractive) salad. This was absolutely delicious! I had no idea what to expect from the raw zucchini and this was even better than I thought it would possibly be. I will be making this repeatedly, for as long as I am able to find fresh zucchini.

Zucchini Ribbon Salad with Pine Nuts
(printable recipe)

2 small zucchini, shaved with a vegetable peeler to create ribbons
10 small/medium size basil leaves
1 tablespoon pine nuts, toasted
a few slivers of Pecorino Romano cheese, Parmesan cheese works too
2 tablespoons homemade Italian salad dressing

Using a vegetable peeler, working from the top to the bottom of the zucchinis, slice the zucchini into ribbons. Shave the zucchini until you reach the seeded interior and then discard the zucchini centers.

Set the shaved zucchini in a bowl. Add the basil and the pine nuts. Drizzle the salad with salad dressing. Toss gently to coat. Top with Pecorino Romano cheese right before serving.


  1. Fantastic!
    I'd pair this with a pinot gris.


    Nannette Eaton

  2. I still haven't tried your zucchini ribbons yet. I will get to it sometime. Haven't been home enough to cook much.

  3. What a beautiful looking salad. Looks like it would light and tasty!

  4. What a delicate looking and healthy salad....
    Wonderfully Delicious!!!!

  5. This looks so nice.Simple but tasty:)

  6. Looks good, I find it helps if you salt the zucchini first and let it drain in a colander for 30 minutes or so to draw out the moisture. Then you can rinse it off and it is almost more like pasta.