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Zucchini Ribbon Salad

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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6 1x


Thin sliced zucchini makes the ribbons for this zucchini ribbon salad, which features a tangy vinaigrette and Parmesan cheese. The verdict? Delicious.


  • 2 to 3 pounds medium to small zucchini and/or yellow squash*
  • 6 tablespoons white wine vinegar
  • 5 tablespoons olive oil
  • 1 clove garlic
  • 1/8 teaspoon salt
  • Fresh ground pepper
  • Red pepper flakes
  • Handful fresh basil
  • Parmesan cheese


  1. If using the grilled method, preheat a grill to medium-high heat.
  2. Cut off the ends of the zucchini. Using a mandoline or vegetable peeler, thinly slice the zucchini length-wise, turning the squash as necessary. When the slices start to get seedy, discard the core. Slices of around 1/8 inch tend to work best for the grilled method; the raw method can use even thinner slices if desired (such as those from a vegetable peeler).
  3. For the grilled method: Toss the ribbons with some olive oil, kosher salt, and fresh ground pepper. Place the ribbons on the grill and cook about 1 to 2 minutes on one side, until slightly charred and wilted. OR
  4. For the raw method: Place the ribbons in a colander over a bowl and sprinkle with kosher salt. Let sit for about 15 minutes to drain. Squeeze out the remaining liquid from the ribbons; then drain the bowl of the liquid. Rinse the ribbons under cold water, drain, and pat dry with a towel.
  5. Make the dressing: Mince the garlic. In a medium bowl, whisk together white wine vinegar, olive oil, garlic, 1/8 teaspoon salt, and freshly ground pepper to taste. Place the ribbons in a bowl with several tablespoons of the dressing, then taste. Add more dressing until the flavor meets your liking (you can store the remainder in the fridge for later use). Sprinkle with red pepper flakes to taste. At this point, you can either let it sit to marinade, or serve immediately.
  6. Serve: Prior to serving, coarsely chop the basil, and shave some Parmesan cheese. To serve, place ribbons in a serving dish; top with chopped basil, shaved Parmesan, and more fresh ground pepper.


*You can use zucchini of any size; some larger zucchini or squash tend to get very seedy in the middle, so you can discard the core if the ribbons have too many seeds. The amount of dressing makes more than needed for zucchini; you can keep the leftovers refrigerated in the jar and use for salads.

  • Category: Salad
  • Method: Grilled
  • Cuisine: American