Italian Zucchini Ribbon Salad

I had the most amazing birthday this year. 5 days of celebrations; family dinners, presents, parties, I was spoiled.  On the actual day of my birthday, my Fiancee and I had dinner at Savio Volpe an Italian Osteria on Kingsway.  We were still on an Italy high having flown home just a week before and we enjoyed Prosecco, Tagliatelle and this wonderful citrus zucchini salad.  I made sure to pay attention to all the flavours in it, quite simple but so fresh and tasty.  A few weeks later while planning dinner, I figured I’d try to make it and it came out exactly like the one we’d had.  I love that I now have another use for zucchini as I’ve always roasted it or added it to my vegetarian chilli or baked it in my zucchini bites. Try this salad.  I guarantee it’ll be a staple in your summer cooking.


Zucchini Ribbon Salad

1-2 medium sized zucchinis. I bought one green and one yellow to make it prettier!

2 teaspoons of lemon zest

The juice of one whole lemon

1/2 a cup  of grated Parmesan cheese

6 Tablespoons of extra virgin olive oil

A handful of fresh basil leaves. Just rip them into small pieces


  1. Combine lemon zest, lemon juice, Parmesan cheese and olive oil in a food processor and blend until almost smooth.
  2. Cut off each end of the Zucchinis and peel with a vegetable peeler lengthwise into ribbons.
  3. Combine zucchini ribbons and torn basil leaves in a large bowl. Dress the salad and toss to combine. Chill in the fridge until it’s time to serve.

It’s that easy!


Until next time.





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