Crisp Zucchini Ribbons Recipe

Wash and trim

Rinse the zucchini and pat dry. Trim off both ends. Using a vegetable peeler or mandoline set to a thin setting, shave each zucchini lengthwise into long, thin ribbons until you reach the seeds. Discard or reserve the seeded cores for another use.

Season ribbons

Place the zucchini ribbons in a large bowl. Drizzle with 2 tablespoons extra-virgin olive oil, sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss gently to coat so ribbons are lightly seasoned but not broken.

Dice tomatoes and shallot

Core and dice the 2 ripe tomatoes into small 1/4-inch pieces. Finely mince the shallot. Place both in a small bowl.

Mix dressing

Add 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon honey, 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper to the bowl with tomatoes and shallot. Stir gently to combine. Taste and adjust seasoning—add a touch more honey if too acidic or a pinch more salt if needed. Let sit 5–10 minutes to allow flavors to meld.

Plate zucchini

Arrange the seasoned zucchini ribbons in a loose nest or overlapping ribbons on a serving platter or individual plates, leaving some air so they remain slightly crisp.

Top with tomato mixture

Spoon the dressed diced tomatoes evenly over the zucchini ribbons, distributing shallot pieces as well.

Add Parmesan and basil

Scatter 3 ounces shaved Parmesan over the top. Tear 12 basil leaves into pieces and sprinkle across the dish to release aroma and color.

Optional finishes

If using, scatter 2 tablespoons toasted pine nuts and a pinch (1/4 teaspoon) red pepper flakes over the salad for crunch and heat.

Final drizzle & serve

Finish with an optional light drizzle of extra-virgin olive oil and a quick grind of black pepper. Serve immediately so the zucchini retains some crispness.