Variation
Add a pinch of red pepper flakes for a subtle heat.
Salad · Side Dish · Vegetarian · Italian
Zucchini Salad With Shaved Pecorino
This vibrant zucchini salad features paper-thin squash ribbons tossed in a bright lemon vinaigrette and topped with salty shaved Pecorino Romano.
Prep
15 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Mandoline Slicing
Use a mandoline or a vegetable peeler to slice the zucchini into thin, translucent ribbons.
Tip: Stop when you reach the seedy core to keep the ribbons firm and crisp.
Dressing
- 1
Emulsify
Whisk the olive oil, lemon juice, zest, salt, and pepper in a small bowl until thickened.
Tip: Taste your dressing, it should be bright and acidic to balance the cheese.
How to Make Zucchini Salad With Shaved Pecorino
Total time: 15 min · Yields 4 servings
- 1
Prepare the Zucchini
Wash and dry the zucchini thoroughly. Trim the ends and use a mandoline set to its thinnest setting to shave the squash lengthwise into long, elegant ribbons.
- 2
Toast the Pine Nuts
Place pine nuts in a dry skillet over medium heat. Shake the pan constantly for 2 to 3 minutes until they turn golden brown and smell fragrant. Remove immediately to prevent burning.
- 3
Dress the Greens
Place the zucchini ribbons in a large mixing bowl. Drizzle with the lemon vinaigrette and toss gently with your hands or tongs to ensure every ribbon is lightly coated.
- 4
Add Herbs and Cheese
Fold in the torn mint and basil leaves. Use a vegetable peeler to shave large, thin shards of Pecorino Romano directly over the salad.
- 5
Final Assembly
Transfer the salad to a chilled serving platter. Sprinkle with the toasted pine nuts and an extra pinch of flakey sea salt before serving immediately.
Chef's Tips
- Choose small to medium zucchini as they have fewer seeds and a sweeter flavor for raw applications.
- Do not dress the salad more than 10 minutes before serving or the zucchini will release too much water and lose its crunch.
- If you do not have a mandoline, a sharp Y-peeler works perfectly for creating uniform ribbons.
What to Serve with Zucchini Salad With Shaved Pecorino
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled white fish.
- Pair with crusty sourdough bread to soak up the lemon dressing.
- Feature as a light starter for a summer dinner party.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap pine nuts for toasted slivered almonds or walnuts.
Variation
Substitute Pecorino with Parmigiano-Reggiano for a milder, nuttier flavor profile.
Storage & Reheating
This salad is best enjoyed immediately. If you have leftovers, they can be stored in an airtight container for up to 24 hours, though the texture will become softer.
Further reading
Frequently asked questions
Can I eat zucchini salad raw?
Yes, zucchini is delicious raw. When sliced thinly, it has a crisp, refreshing texture that is perfect for summer salads.
How do I keep my zucchini salad from getting soggy?
To avoid sogginess, salt and dress the salad right before serving. Zucchini contains a lot of water which is released once it contacts salt.
What is the best way to shave the zucchini?
A mandoline slicer is the most efficient tool for uniform ribbons, but a standard vegetable peeler works very well for home cooks.
Can I use yellow squash instead of zucchini?
Absolutely. Yellow summer squash has a similar texture and flavor, and using a mix of both creates a beautiful color contrast.
What can I use if I don't have Pecorino Romano?
Parmesan or a dry Manchego are excellent substitutes that provide a similar salty, hard-cheese element.
Is this salad gluten-free and keto-friendly?
Yes, this recipe is naturally gluten-free and very low in carbohydrates, making it ideal for keto diets.
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