Zucchini Ribbons with Shaved Parmesan
A fresh, uncooked summer salad highlighting the crunchy texture of raw zucchini
Why This Recipe Works
Using a vegetable peeler to create long ribbons maximizes the surface area for the bright lemon and mint dressing to cling to. High-quality olive oil and sharp Parmesan are essential here, as the zucchini remains uncooked and fresh.
Instructions
Slice the zucchini lengthwise into very thin ribbons using a vegetable peeler or mandoline.
Toss the ribbons gently with salt and pepper in a large bowl until lightly coated.
Arrange the seasoned ribbons on a serving platter, then drizzle with the olive oil and lemon juice.
Scatter the mint and shaved Parmesan over the top and serve immediately, while the zucchini is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed fresh; not recommended for storage.
Can I make this ahead of time?
This dish should be served immediately after assembly to prevent the zucchini from becoming watery.
