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The starter, Light and fresh

Raw zucchini and parmesan salad

Raw zucchini and parmesan salad is a fresh starter for 6 people that takes 25 minutes of active work. The zucchini ribbons and dressing come together in the morning, leaving only the final toss for serving time. It's very easy, costs under €2 a person, and the key is seasoning the ribbons at the last possible moment so they stay crisp.

A raw zucchini salad with lemon and parmesan, light and crisp to open the dinner.

Raw zucchini and parmesan salad
For
6 people
Work
25 min
Total time
30 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.80
Calories per person
240 kcalcalculated by Kiloach, your weight coach

This salad plays on the contrast between crisp raw zucchini ribbons and soft parmesan curls. Lemon brings the acidity, toasted pine nuts add a nutty crunch, and basil keeps everything fresh. The zucchini never sees heat, so it keeps its firm, almost juicy texture once it meets the lemon.

It's an easy fit for a dinner party on the patio, a family lunch in spring or summer, or any meal that calls for something light before a richer main course. The nest shaped presentation looks effortlessly impressive on the table without requiring any real technique.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 3 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, toast the pine nuts, make the dressing and shave the zucchini into ribbons, then cover and refrigerate them. Just before guests arrive, shave the parmesan curls and chop the basil so they stay fresh. At serving time, toss everything together, arrange into a nest and scatter the toppings, the final seasoning happens at the very last minute so the ribbons stay crisp.

The ingredients

6 people

Fruits and vegetables

  • Zucchini 4
  • Lemons 2
  • Basil 1 bunch

Dairy

  • Parmesan 80 g

Pantry

  • Pine nuts 40 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Toast the pine nuts dry in a skillet until golden. 3 min

    Stir constantly, they go from golden to burnt in ten seconds.

  2. Make the dressing with the lemon juice, olive oil, pepper and the zest of one lemon, in a small jar.

    Don't salt yet, salt only goes in at serving time.

  3. Wash the zucchini and shave them into long ribbons with a vegetable peeler, lay them on a clean kitchen towel and cover with plastic wrap.

    Stop before you hit the seedy core, it gives brittle ribbons.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Shave parmesan curls with the peeler and chop the basil.

    Keep the curls on a plate in the fridge, they break less easily that way.

When it's time to serveThe final touches, right in front of your guests.

  1. Gently toss the ribbons with the dressing and a little salt, arrange into a nest, scatter with parmesan, pine nuts and basil.

    Toss with your hands rather than a spoon, the ribbons stay intact.

Our tips to get it right

  • Pick firm, medium sized zucchini, smaller ones have fewer seeds and give you more even ribbons along their whole length.
  • Taste the dressing before adding it, lemons vary a lot in acidity, balance it out with a splash more oil if it's too sharp.
  • Toast a few extra pine nuts, some always disappear before you get to plating.

The variations

  • Swap the parmesan for an aged Comté if you want a milder, less salty version.
  • For a nut free version, skip the pine nuts and use toasted sunflower seeds instead.
  • For kids, cut the ribbons shorter and serve the dressing on the side, some prefer to season their own plate.

What to serve it with

  • A cold glass of dry white wine
  • Crusty bread to soak up the dressing
  • Sparkling water with lemon

Storage

Unseasoned zucchini ribbons keep for 1 day in the fridge, covered. Once dressed, the salad is best eaten within the hour, it doesn't freeze and doesn't keep from one day to the next.

Questions about this recipe

Can I use a mandoline instead of a peeler for the ribbons?

Yes, a mandoline gives thinner, more even ribbons. Watch your fingers and stop before the seedy core, just like with a peeler.

How do I keep the salad from getting watery?

Only season it right before serving, never earlier. Salt and lemon draw water out of the zucchini within minutes.

Can I plate this on individual dishes instead of a platter?

Yes, it actually looks even nicer for a dinner party. Build a small nest of ribbons per plate, then add parmesan, pine nuts and basil at the last moment.

What cheese can I use instead of parmesan?

Pecorino gives a saltier, sharper bite, while grana padano stays closer to parmesan in flavor. Both shave into curls the same way.

Can a raw zucchini and parmesan salad be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a raw zucchini and parmesan salad?

Allow 30 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a raw zucchini and parmesan salad?

About 240 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a raw zucchini and parmesan salad cost?

About €1.80 per person, that's €10.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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