This light and refreshing Shaved Zucchini Salad tastes like summer! Razor thin zucchini strips are tossed with arugula, pine nuts, and basil in a lemon vinaigrette and finished with Parmigiano Reggiano. It’s easy to make and perfect with anything from the grill!

In the summer when we have an abundance of zucchini in the garden I find myself coming up with new ways to use this incredible vegetable, and this summer shaved zucchini salad is one I make often.
It’s so easy to make and aside from a quick toast of the pignoli nuts, requires no cooking!
This zucchini salad pairs well with marinated grilled chicken thighs, grilled pork chops, burgers, and steak.
And if you love the combination of lemon and zucchini in this recipe, try my recipes for lemon ricotta stuffed zucchini, grilled zucchini, and zucchini bruschetta with whipped lemon ricotta.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Zucchini and summer squash. I’m using a combination of medium-sized zucchini and yellow squash for this recipe but you can easily just use zucchini. No need to remove the skin from either.
- Greens. I’m using baby arugula which has a great peppery flavor. Mixed salad greens would also work.
- Cheese. The nutty flavor of Parmigiano Reggiano works best for this summer zucchini salad.
- Pignoli. Also known as pine nuts, pignoli can be expensive. You can usually find good prices on these at Costco and Trader Joe’s. Slivered almonds could also be used if you can’t find pignoli.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Using a mandoline or a vegetable peeler, shave 2 medium zucchini and 1 medium yellow squash into long, thin ribbons. Once the seeded core becomes visible, stop shaving and set the strips aside. The core can be saved for another use or composted/discarded. In a small pan over medium heat, toast 1/2 cup of pine nuts until golden brown paying close attention to not burn, then place them into a small bowl and set aside.
- In a large bowl, whisk together 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 clove of grated garlic, and 6 tablespoons of extra virgin olive oil and set aside.
- In a large bowl place 2 packed cups of baby arugula, the shaved zucchini and squash, 2 teaspoons of lemon zest, and the vinaigrette and toss well to coat.
- Sprinkle the toasted pine nuts and 1/4 cup of fresh basil leaves (hand torn or chopped if the leaves are large) on top and finish with about 1/4 cup worth of shaved Parmigiano Reggiano cheese. Serve with flaky sea salt and pepper and enjoy!
Recipe tip
To get the most juice from your lemons, rinse them in warm water, then roll them with moderate pressure on a flat surface. This will encourage the juices to release easier when squeezed!
More summer salads
If you loved this summer shaved zucchini and squash salad, give these other recipes a try!
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Shaved Zucchini Salad
Ingredients
For the vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic paste or grated
For the salad
- 2 medium zucchini
- 1 medium yellow squash
- 2 packed cups baby arugula
- 1/4 cup shaved Parmigiano Reggiano
- 1/4 packed cup small fresh basil leaves larger leaves should be chopped
- 1/2 cup pine nuts toasted
- 2 teaspoons lemon zest
- 1/4 teaspoon coarse black pepper plus more to taste
- 1/2 teaspoon flaky sea salt plus more to taste
Instructions
- Toast the pine nuts until golden brown in a pan over medium-low heat, paying close attention to not burn. Place them into a small bowl and set aside.
- In a large bowl whisk together the vinaigrette and set aside.
- Shave the zucchini and squash with a vegetable peeler or mandoline into long thin ribbons. Stop making ribbons once the seedy core becomes visible.
- Add the arugula, shaved zucchini and squash, and lemon zest to the vinaigrette and toss well to coat. Sprinkle the pine nuts, basil leaves, and shaved Parmigiano on top and serve right away. Season with flaky sea salt and pepper. Enjoy!
Notes
- Using a vegetable peeler works best to get super thin slices of zucchini and squash, but a mandoline or sharp knife can also be used.
- Don’t skip the final seasoning of flaky sea salt (or coarse salt) since raw zucchini can be bland.
- Leftovers can be saved for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy recipe! Thanks
We’re so happy you liked it, Marjanne!
Love, love, love your easy caponata recipe as does my family. I prepared it three times for three days family barbecues and what a hit! Genius to bake the eggplant instead of frying it which required a tremendous amount of oil. Not only is it 100% easier, but cost wise a no brainer. And it tasted much less oily, just delicious. Thanks so much.
Hi Barbara, we’re so happy you enjoyed the caponata. If you wouldn’t mind leaving this comment on the caponata post, that would be appreciated!
Winner, winner, chicken dinner. The simplicity and flavors were perfect for us.