Zucchini Ribbon Salad with Pine Nuts

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A plate of salad and a fork

Fresh zucchini shaved into ribbons creates the base for this light and flavorful Zucchini Ribbon Salad. If you’ve never tried raw zucchini, you might be surprised by just how delicious it is.

The first time I made this, I had no idea what to expect from the raw zucchini and it turned out even better than I would have thought possible.

Over the past four years, this salad has made repeat appearances with our summer meals. I’ve served the Zucchini Ribbon Salad with Pan Fried Southwest Chicken, Herb Rubbed Pork Roast, and Simple Broiled Salmon.

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This is a go-to side dish and it’s a great way to make the most of an abundance of summer squash!

If you’re looking for more ways to use your abundance of summer squash, try these Spicy Squash Refrigerator Pickles. Pickled Squash is a crisp and refreshing snack and I love the spicy kick too.

A dish is filled with food, with Salad

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Zucchini Ribbon Salad with Pine Nuts

5 from 1 vote
Servings: 4 servings


  • 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.
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{originally posted 9-10-11 – recipe notes and photos updated 6-2-15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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