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This easy raw zucchini salad recipe combines shaved zucchini ribbons with Italian-inspired flavours like parmesan, olives, basil, and an easy lemon vinaigrette dressing. It’s super refreshing, flavourful, and quick to make! This salad is gluten-free, vegetarian, and meant to be enjoyed as a cold side dish.

Overhead photo of a shaved zucchini salad on a white plate.

Are you looking for new and delicious ways to enjoy zucchini? This raw zucchini salad is such an easy, refreshing, and unique way to enjoy the popular vegetable!

In this recipe, raw zucchini is shaved into ribbons and paired with simple ingredients like parmesan, green olives, basil, pecans, and a homemade lemon vinaigrette. It’s only 10 ingredients total and comes together super quickly!

This zucchini salad is meant to be enjoyed as a side dish. I share a handful of recipe pairing ideas below if you need some inspiration for what to serve this with.

As a registered dietitian, I’m also happy to share that zucchini is not only so tasty, but also super nutritious! I’ve shared some of its health benefits below if interested.

Want more summer salad recipe inspiration? Check out my roundup of 20+ easy, healthy summer salad recipes for more ideas!

Closeup overhead photo of a shaved zucchini salad on a white plate.

Ingredients Needed

All you need to make this raw zucchini salad are 10 simple, healthy ingredients:

Recipe Modifications & Ingredient Swaps

  1. Instead of parmesan, you can try this recipe using another cheese. Feta, goat cheese, or gruyere all go well with zucchini.
  2. For a vegan version of this recipe, simply use a vegan alternative to parmesan/other cheese. You can also omit it completely, and perhaps try it with a sprinkle of nutritional yeast for that added cheesy flavour!
  3. Instead of pecans, you can use another nut, like pine nuts or walnuts. Both pair well with zucchini.
  4. If you’d like to throw in more veggies to this salad – feel free to add a handful of arugula or cherry tomatoes!
Overhead photo of wood cutting board with small bowls of ingredients on top.

Can You Really Eat Zucchini Raw?

Yes! It’s totally fine to eat zucchini raw. There is also no need to remove the skin or seeds.

In this recipe, the raw zucchini is shaved super thin and then tossed in a lemon vinaigrette. While it sits in the dressing, the zucchini will become a little softer!

How To Shave Zucchini Into Ribbons

It’s super quick and easy to shave raw zucchini into ribbons. You can use either a mandoline slicer or a vegetable peeler to do this. Simply slide the zucchini along the peeler lengthwise to make ribbon-like strips.

Overhead photo of shaved zucchini ribbons on top of a wooden cutting board.

What To Serve This Recipe With

Need some ideas to make this zucchini salad a full meal? I highly recommend pairing it with a yummy protein and starch to make it nutritionally-balanced.

Overhead photo of a shaved zucchini salad on a white plate.

Zucchini Nutrition Benefits

Zucchini is rich in many micronutrients, like:

  • vitamin A
  • vitamin C
  • vitamin K
  • vitamin B6
  • folate
  • manganese
  • magnesium
  • potassium
  • copper

This summer squash is also a great source of dietary fibre, with one medium zucchini providing 2 grams or 8% of your daily fibre needs.

Like other fruits and veggies, zucchini is also a great source of antioxidants, especially carotenoids like lutein and zeaxanthin.

Overhead photo of a shaved zucchini salad tossed together on a white plate.

More Easy Zucchini Recipes

Did you give this Raw Zucchini Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Raw Zucchini Salad With Lemon Vinaigrette

This easy raw zucchini salad recipe combines shaved zucchini ribbons with Italian-inspired flavours like parmesan, olives, basil, and an easy lemon vinaigrette dressing. It's super refreshing, flavourful, and quick to make! This salad is gluten-free, vegetarian, and meant to be enjoyed as a cold side dish.
Overhead photo of a shaved zucchini salad on a white plate.
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Ingredients

  • 2 large zucchinis
  • 10 green olives
  • 1/4 cup raw pecans
  • 1/3 cup parmesan cheese (I recommend Parmigiano Reggiano)
  • 5 to 10 leaves fresh basil (amount varies with size of leaves)

Lemon Vinaigrette Dressing:

Instructions

  • Start by chopping off the tough ends of zucchini. Using a vegetable peeler or a mandoline, shave zucchini lengthwise into thin ribbons (I personally used a mandoline for this). Place ribbons into a large salad bowl.
  • Shave parmesan cheese. Remove pits from olives and slice into quarters. Roughly chop pecans into smaller pieces. Chop fresh basil.
  • Make the lemon vinaigrette by adding all dressing ingredients to a jar or bowl. Shake jar or whisk ingredients together.
  • Add the prepped ingredients and pour dressing over the shaved zucchini. Toss to combine. Adjust seasonings to taste, as desired.
  • You can serve this salad immediately, or allow it to chill in the fridge for ~30 mins before serving.

Notes

*SERVINGS: this recipe serves about 4 people as a small side salad (e.g. if you are serving multiple sides), otherwise it would serve about 2 people if it’s the only side of the meal.
Feel free to increase the recipe as needed to feed a larger group. If you can only find medium or small zucchinis, you will need to use more than 2 (I would go for about 3-4!)
*LEFTOVERS: leftovers will keep fresh for about 1-2 days in an airtight container in the fridge. I’m eating leftovers of this salad as I write this 😉
That said, if you want to make this up to a day in advance, you can prep the ingredients and combine them just before serving.
*RECIPE MODIFICATIONS: 
  • Instead of parmesan, you can try this recipe using another cheese. Feta, goat cheese, or gruyere all go well with zucchini.
  • For a vegan version of this recipe, simply use a vegan alternative to parmesan/other cheese. You can also omit it completely, and perhaps try it with a sprinkle of nutritional yeast for that added cheesy flavour!
  • Instead of pecans, you can use another nut like, pine nuts or walnuts. Both pair well with zucchini.
  • If you’d like to throw in more veggies to this salad – feel free to add a handful of arugula or cherry tomatoes!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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This post may contain affiliate links. Please see my disclosure policy.