Shaved Local Zucchini Recipe

Prepare zucchini

Wash zucchini and trim both ends. Using a vegetable peeler or mandoline set to a thin setting, shave each zucchini lengthwise into long thin ribbons. Aim for uniform thin ribbons about 1–2 mm thick. Place ribbons in a large bowl as you go.

Season and gently massage

Sprinkle the shaved zucchini with the sea salt and let sit 5 minutes to draw out a little moisture. After 5 minutes, using your hands, gently toss and lightly press the ribbons to release and discard any excess liquid. This keeps the salad from becoming soggy while retaining texture.

Add preserved lemon and herbs

Add the finely chopped preserved lemon rind and chopped parsley to the bowl with the zucchini ribbons and toss to combine.

Toast and chop walnuts

Heat a small dry skillet over medium heat. Add the walnut pieces and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly, then roughly chop to bite-size pieces if necessary.

Shave Piave Vecchio

Using a vegetable peeler or a sharp knife, shave the Piave Vecchio into thin slivers or thin shards. Reserve some larger shards for garnish if desired.

Add walnuts and cheese to zucchini and toss gently to distribute evenly.

Make dressing

In a small bowl or jar combine the extra-virgin olive oil, juice of the fresh lemon, freshly ground black pepper, and red pepper flakes (if using). Whisk or shake vigorously until emulsified.

Dress salad

Pour the dressing over the zucchini, preserved lemon and cheese mixture. Toss gently to coat evenly. Taste and adjust seasoning with additional salt or lemon juice as needed.

Finish and serve

Transfer to a serving platter or individual plates. Scatter the toasted walnuts over the top and finish with a few more Piave shavings and a light drizzle of olive oil. Serve immediately at room temperature so the zucchini remains crisp. Leftovers can be refrigerated up to 24 hours but are best fresh.