Ingredients
Scale
- 2 medium zucchini
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1/4 cup shaved Parmesan or crumbled feta
- 1 tablespoon fresh chopped basil or mint
- 2 tablespoons toasted nuts (optional)
- 1 small garlic clove, finely grated (optional)
Instructions
- Wash and trim zucchini. Slice into thin ribbons using a vegetable peeler or mandoline.
- If desired, lightly salt the zucchini and let it rest for 10 minutes, then pat dry.
- In a bowl, whisk together lemon juice, olive oil, salt, pepper, and garlic if using.
- Toss zucchini ribbons gently with dressing.
- Add cheese, herbs, and nuts (if using), and toss lightly again.
- Serve immediately or chill briefly before serving.
Notes
- Choose fresh, firm zucchini for best results.
- Don’t overdress—zucchini will release water if too much liquid is added.
- To make it dairy-free, omit cheese and add avocado or seeds for richness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American-Mediterranean fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2–4
- Calories: 160
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg