Shaved Zucchini Salad

This zucchini salad is a jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn’t even require you to turn on the stove. Sounds like a summer staple to us.

Zucchini Salad

This zucchini salad just sorta tastes like green goodness. You know, that exquisitely natural yet delicious way that some healthy things taste? In that irresistibly I-can’t-believe-I-can’t-stop-eating-this sorta way? It’s a pleasing jumble of bracing fennel and sweet zucchini and bitter parsley and tart citrus. And best yet, the only effort involved in this raw shaved salad is a little vegetable peeler action. There’s no need to even turn on the stove. Summer supper, anyone?Renee Schettler Rossi

Zucchini Salad Recipe

  • Quick Glance
  • 15 M
  • 20 M
  • Serves 2 to 4


  • 2 medium zucchini (about 325 grams)
  • 1 fennel bulb, trimmed, washed and halved (about 212 grams)
  • 1/2 cucumber, washed, lightly peeled if the skin is tough (about 128 grams)
  • A small bunch dill, fronds torn (6 grams)
  • A small bunch flat-leaf parsley, leaves picked and torn or finely chopped (11 grams)
  • Extra-virgin olive oil (about 2 tablespoons)
  • Juice of 1 lemon or yuzu (about 3 tablespoons)
  • Sea salt and freshly ground black pepper


  • 1. Using a vegetable peeler, a handheld shaver, or a mandoline, shave the zucchini lengthways into thin ribbons. Repeat with the fennel and cucumber.
  • 2. Place the shaved vegetables in a large serving bowl and sprinkle with the dill fronds and parsley. Sprinkle with some really good-quality extra-virgin olive oil and then squeeze with the lemon or yuzu juice and season with salt and pepper to taste.
Hungry for more? Chow down on these:

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Back to Shaved Zucchini Salad on Leite's Culinaria