Photo of Lemon-basil zucchini ribbon salad by WW

Lemon-basil zucchini ribbon salad

Total Time
55 min
20 min
5 min
This fresh, flavorful side salad makes zucchini the star, but it is paired with a host of complementary ingredients like toasted almonds, fresh basil, lemon juice, and salty cheese. When choosing zucchini, note that bigger isn’t always better. Small- and medium-sized zucchini will have better flavor than larger ones, which can be used for making breads and similar dishes where zucchini isn’t the main event. If you have one of those gadgets that turns zucchini into noodles, you can use it for recipe. While we opted for basil, which is a common companion to lemon, you can incorporate additional herbs of your choice, such as mint or parsley.


Uncooked zucchini

4 small

Kosher salt

¾ tsp

Sliced almonds

2 Tbsp

Shredded Parmigiano Reggiano cheese

¼ cup(s)

Fresh lemon juice

3 Tbsp

Olive oil

1 Tbsp

Black pepper



15 leaf/leaves, large, slivered (plus extra for garnish)


  1. Use a mandoline or vegetable peeler to cut zucchini into long ribbons, rotating as you go to expose all sides; discard seedy centers. Place zucchini ribbons in a colander (placed inside a bowl) and toss with salt; set aside, 20-30 minutes.
  2. Meanwhile, warm a small nonstick skillet over medium heat; cook almonds until toasty brown, turning frequently, 3-5 minutes. Set almonds aside to cool.
  3. Pat zucchini dry with paper towels or a clean dish towel, pressing gently to remove as much water as possible. Transfer zucchini to a large salad bowl; add Parmesan and almonds (discard any accumulated liquid).
  4. Place lemon juice, oil, pepper and basil in a small, airtight container; shake to combine. Pour dressing over salad; toss gently. Garnish with basil and serve.
  5. Serving size: 3/4 cup