This Shaved Zucchini Salad is bright and crisp, with ribbons of zucchini tossed with crunchy hazelnuts, peppery arugula, and shaved Parmesan cheese, all brought together with a bright and bold dressing that is truly delicious.
This Shaved Zucchini Salad is a dish that my Mom created 20+ years ago when our vegetable garden was producing a never ending supply of zucchini. It’s deliciously light and fresh and a great way to enjoy zucchini on hot summer days when you don’t want to turn on the stove or grill. If you aren’t a big fan of eating raw zucchini, I highly recommend that you give this salad a try, shaving it thinly completely transforms the flavor and texture into something light, fresh and delicate.
Why you’ll love this recipe!
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Why You Will Love This Shaved Zucchini Salad
- It is light and refreshing with a crisp texture and citrusy dressing, making it perfect for a hot summer day.
- It’s simple and elegant looking; it is sure to impress!
- With just a few simple ingredients and minimal prep time, you can make it in under 10 minutes, with zero cooking, perfect for hot summer days when you don’t want to turn on the oven
- I love its versatility! Customize it with fresh herbs, cheese, or nuts to suit your taste.
- It’s a guilt-free addition to any meal that is low calorie, low carb, grain-free, gluten-free, Keto, and Whole30.
Ingredients You Will Need
- Zucchini: In-season, fresh zucchini is best for this salad. I would recommend choosing small to medium zucchini from your garden or the local Farmer’s market.
- Yellow squash: A yellow summer squash is the perfect complement to this salad. It looks and tastes amazing alongside the zucchini.
- Hazelnuts: I love to roast the hazelnuts to give the ultimate nutty flavor. You can definitely use your favorite nut, like walnuts or pistachios, instead.
- Parmesan cheese: I love to freshly shave the parmesan so you get a big, salty bite of cheese in this salad. You can use grated Parmesan too.
- Arugula: A delicious, peppery bite of arugula gives incredible flavor. You can also use spinach if you prefer a milder green addition.
- Shallot: A red onion will also work in its place.
- Extra Virgin Olive Oil: You can use regular olive oil or avocado oil for delicious results in the dressing.
- Lemon: Lemon zest and fresh lemon juice are a must for the ultimate bright flavor.
- Red Pepper Flakes: I always love a bit of spice in my dressing, but if you want to leave out the chili flakes, you surely can.
- Seasoning: Sea Salt and black pepper; the classic spice combination!
- Dijon mustard: Adding a bit of umami flavor to blend with the zest of the lemon is incredibly delicious. You can use regular mustard or omit it.
- Fresh Parsley: Add more fresh herbs like Fresh Mint, Fresh Basil, or Fresh Dill. Dried herbs will also work.
Kitchen Tools You Will Need
- Cutting Board
- Sharp Knife
- Whisk
- Vegetable Peeler or Mandoline Slicer
- Small Bowl
- Large Bowl
- Tongs
How to Make This Shaved Zucchini Salad
- In a small bowl, combine the dressing ingredients and stir until well mixed. Set aside.
- Cut the ends off the zucchini and squash. Using the vegetable peeler, run it down the length of the zucchini and squash, creating long, thin ribbons.
- Using the vegetable peeler, shave large flakes of Parmesan cheese.
- Add the arugula to a large salad bowl, top with the zucchini and squash ribbons. Add in the hazelnut and shaved parmesan. Pour the dressing over the top and serve immediately.
How to Modify
- Use your favorite squash of the season, or use only yellow squash or only zucchini.
- Try pine nuts, walnuts, or pistachios for the nutty crunch.
- Swap the Parmesan cheese with other cheeses like goat cheese or feta cheese.
- Not a fan of arugula? Spinach or curly kale will also work.
- Leave out the chili flakes if you don’t like spicy dressing.
- Substitute the lemon juice for apple cider vinegar or white wine vinegar.
Dietary Customizations
- If you have dietary restrictions and can’t do dairy, leave out the Parmesan or use dairy-free Parmesan or your favorite dairy-free cheese.
- Make it nut-free by omitting the nuts entirely.
Serving Suggestions
I have so many favorite ways to serve this incredible side dish. No matter the time of year, this one is great for grilling season or when it’s colder outside.
- For grilling season, try Miso Honey Pork Tenderloin Skewers, Mexican Chicken Burgers, or The BEST Grilled Chicken.
- If you’re cooking indoors, it’s the perfect side dish for Air Fryer Chicken Thighs, Lemon Chicken Orzo Pasta, Bone-In Ribeye Steak, or Gochujang Salmon.
- Delicious ideas for vegans would be Miso Eggplant, One-Pot Creamy Mushroom Pasta, or Eggplant Parmesan.
Pro Tip
A large zucchini from your garden might have too many seeds and excess water, and not turn out quite right. Choose a smaller zucchini for this summer salad and you’ll be much happier with the results. If you find it too watery still, simply pat it dry with a paper towel.
Prepping Ahead
Because the zucchini can get watery, if you want to prep this ahead, I would recommend storing the dressing in a glass jar in the fridge, and place the shaved zucchini on paper towels in an airtight container up to three days in advance. Toss the zucchini, dressing, and remaining ingredients right before serving.
Storing Leftovers
The leftovers of this salad will last 3–4 days in the fridge. For maximum freshness, try to use within 2–3 days because the zucchini ribbons will become too watery.
Pin this now to find it later
Pin ItMore Zucchini Recipes You Will Love:
- Zucchini Fritters
- Sauteed Corn and Zucchini
- Shrimp, Zucchini and Asparage Skewers
- Balsamic Zucchini and Pepper Crostini
- Pesto Salad with Zoodles, Pine Nuts and Prosciutto
If you make this Shaved Zucchini Salad let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Frequently Asked Questions
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Shaved Zucchini Salad
Ingredients
- 2 small – medium sized zucchini
- 1 small – medium sized yellow squash
- ½ cup chopped toasted hazelnuts
- 2/3 cup shaved parmesan
- 2 cups arugula
Dressing
- 1 tbsp finely diced shallot
- ⅓ cup extra virgin olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp chili flakes
- ½ tsp salt
- ½ tsp pepper
- 1 tsp dijon mustard
- ¼ cup chopped parsley
Instructions
- Start by making the dressing. In a small bowl combine the diced shallots, olive oil, lemon juice, zest, chili flakes, salt and pepper, dijon mustard and finely chopped parsley and stir until well mixed.
- Cut the ends off of the zucchini/squash. Using the vegetable peeler run it down the length of the zucchini and squash creating long ribbons.
- Using the vegetable peeler shave flakes of parmesan cheese until you get approximately ⅔ of a cup.
- Add the arugula to a large salad bowl, top with the zucchini and squash ribbons. Add in the hazelnut and shaved parmesan. Pour the dressing overtop and serve immediately
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
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“The meat was so tender and the gravy was delish! The first pork tenderloin recipe that my husband approved of, and I’m so excited to make it again! We doubled the recipe and paired with baked potatoes. Yum!”
– Alyssa