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Revisiting raw zucchini’s Italian roots
Milk Street Bowtie Shaved Zucchini and Herb Salad with Parmesan

Shaved Zucchini and Herb Salad with Parmesan

10 minutes

Free

This salad is quick and easy to make, and it's a nice side dish to a grilled steak or pork chop. A Y-style peeler makes it easy to shave zucchini into ribbons. Don't worry if the ribbons vary in width; this adds to the visual appeal of the dish. Toasted sliced, slivered or chopped whole almonds can be used in place of the hazelnuts.

1 teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)
3 tablespoons extra-virgin olive oil
1/4 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound zucchini (2 medium zucchini)
1 ounce Parmesan cheese, finely grated (about 1 cup), plus shaved to serve  
1/2 cup lightly packed mint leaves, torn
1/2 cup lightly packed basil leaves, torn
1/4 cup hazelnuts, toasted, skinned and coarsely chopped
Ingredients
  • 1

    teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)

  • 3

    tablespoons extra-virgin olive oil

  • ¼

    teaspoon honey

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon ground black pepper

  • 1

    pound zucchini (2 medium zucchini)

  • 1

    ounce Parmesan cheese, finely grated (about 1 cup), plus shaved to serve  

  • ½

    cup lightly packed mint leaves, torn

  • ½

    cup lightly packed basil leaves, torn

  • ¼

    cup hazelnuts, toasted, skinned and coarsely chopped

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Sides

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Shaved Zucchini and Herb Salad with Parmesan

Get Ready to Cook

4

Servings

10 minutes

Tip

Don’t dress the salad until you are ready to serve. The zucchini and herbs are delicate and quickly wilt.

Ingredients
  • 1

    teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)

  • 3

    tablespoons extra-virgin olive oil

  • ¼

    teaspoon honey

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon ground black pepper

  • 1

    pound zucchini (2 medium zucchini)

  • 1

    ounce Parmesan cheese, finely grated (about 1 cup), plus shaved to serve  

  • ½

    cup lightly packed mint leaves, torn

  • ½

    cup lightly packed basil leaves, torn

  • ¼

    cup hazelnuts, toasted, skinned and coarsely chopped

Step 1 of 2

Whisk the dressing and peel the zucchini

1
teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)
3
tablespoons extra-virgin olive oil
¼
teaspoon honey
½
teaspoon kosher salt
¼
teaspoon ground black pepper
1
pound zucchini (2 medium zucchini)

In a large bowl, whisk together the lemon zest and juice, oil, honey, salt and pepper. Set aside.


Holding each zucchini by the stem, use a Y-style peeler to shave the zucchini from top to bottom into ribbons; rotate the zucchini as you go, and stop shaving when you reach the seedy core. Discard the cores.

Step 2 of 2

Recombine the dressing, toss, and serve

1
ounce Parmesan cheese, finely grated (about 1 cup), plus shaved to serve
½
cup lightly packed mint leaves, torn
½
cup lightly packed basil leaves, torn
¼
cup hazelnuts, toasted, skinned and coarsely chopped

Whisk the dressing to recombine, then add the shaved zucchini, grated cheese, mint and basil and toss. Gently toss until evenly coated. Transfer to a serving plate and sprinkle with shaved Parmesan and hazelnuts.

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Done!

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