Shaved Zucchini Salad with Parmesan Pine Nuts

A go to in my entertaining repertoire.

• katvaux

• 6/24/2021

The only way this recipe can fail is if you use inferior ingredients. It is wow with a little extra wow on top!

• skinnerhistoric4574

• 7/9/2020

I found this completely unexceptional. It was easy and pretty but had no flavor. I won't be making it again.

• Anonymous

• Union City, NJ

• 7/3/2019

This is definitely a keeper. Loved the flavor. Simple and refreshing.

• heidele

• Brooklyn, NY

• 12/29/2018

Easy to make and super tasty as a stand alone salad or a side dish! I added a bit more lemon juice and it was too sour..

• Ellaguga

• 11/21/2018

Loved this! Felt it needed a little something so I added a quarter cup of feta. Make sure you use fresh basil! Delish!!

• ashleychelsea

• NY

• 7/13/2017

A good change from a lettuce based salad

• hermothersdaughter

• Charlottesville, VA

• 12/24/2016

I did this recipe as a side dish with some Tanner crab claws. AWESOME! Bought some high end parmesan (I may have been a bit liberal with the cheese) and instead of shaving it, I used one of those spaghetti like vegetable slicers that I received for Christmas. Definitely on the menu again some time soon.

• imaginepieces

• Ft. Myers, FL

• 1/23/2016

3 Tbsp of grated, fresh Parmesan and only 1/2 tsp of kosher salt were sole modifications I made. Interesting presentation plus is a tasty, unique variation on zucchini. B.J. Harrick

• crewmom

• Falls Church, VA

• 7/21/2014

Simple healthy easy delicious. What else can you ask of a recipe. Made it many times.The parmesan is a MUST Last time no pine nuts so used sliced almonds and actually liked that better.

• motzof4

• Falls Church, VA

• 6/26/2014

Surprisingly fantastic salad. Didn't expect this recipe to be as perfect as it turned out. Don't leave off or substitute the parmesan, it really brings the entire dish together. We loved this.

• lschmidt

• Portland, OR

• 6/6/2014

Like this a lot! Made it for a party and it was a hit. The ribbon zucchini made it look very gourmet. Because it's so simple, the key is quality ingredients: young sweet zukes, lemon from our tree, good sea salt, basil from our garden and pungent parmesan.

• brendakb

• Scottsdale, AZ

• 9/2/2013

I served this salad to my book club this week and it was a great hit. I used green and yellow squash, and pecorino instead of parmesan because one member has a lactose intolerance. I used a vegetable peeler to shave the zucchini and it was a perfect texture. This is a new favorite summer salad.

• King2013

• Montreal, Canada

• 8/24/2013

My family really enjoys this recipe so I make it often. However, I use much less oil and add lemon zest to taste. I also substitute toasted, sliced almonds when I don't have pine nuts handy.

• Dkamins

• San Anselmo, CA

• 6/8/2013

I liked it. Very fresh, but the raw zucchini didn't really wow me. I used a mandolin to slice, & maybe with a finer setting the dressing woud have penetrated more (the slices were thin but still had a little structure). I used very young zucchini so didn't need to salt to remove excess water.

• Scattergorical

• 6/1/2013