Shaved Zucchini Lemon Basil Bowl (Printable)
Light zucchini ribbons with fresh basil, bright lemon dressing, and toasted pine nuts.
# What You’ll Need:
→ Vegetables
01 - 3 medium zucchinis, ends trimmed
02 - 1 cup cherry tomatoes, halved
→ Fresh Herbs
03 - 1 cup fresh basil leaves, loosely packed
→ Nuts & Seeds
04 - 1/4 cup pine nuts
→ Dressing
05 - 1 lemon, zest and juice
06 - 3 tablespoons extra virgin olive oil
07 - 1 teaspoon honey or maple syrup
08 - 1 small garlic clove, finely minced
09 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
10 - 1/4 cup shaved Parmesan cheese (omit for vegan option)
# How-To Steps:
01 - Using a vegetable peeler or mandoline, shave the zucchinis lengthwise into thin ribbons. Place in a large bowl.
02 - Add the halved cherry tomatoes and fresh basil leaves to the bowl with the zucchini ribbons.
03 - In a small dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
04 - In a small bowl, whisk together the lemon zest, lemon juice, olive oil, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
05 - Pour the dressing over the zucchini mixture. Toss gently to coat all ingredients evenly.
06 - Transfer the salad to serving bowls. Sprinkle with toasted pine nuts and, if using, shaved Parmesan cheese. Serve immediately for best texture and freshness.
# Expert Advice:
01 -
- The zucchini ribbons stay crisp and refreshing, never soggy
- Lemon and basil make every bite feel bright and alive
- Toasted pine nuts add buttery richness without cooking
02 -
- Zucchini releases water as it sits, so dress it right before serving to keep the ribbons crisp
- Over-toasted pine nuts taste bitter, pull them from heat the moment they color
03 -
- Use room temperature zucchini, cold squash does not absorb dressing as well
- Whisk the dressing vigorously until it thickens slightly, it clings better