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Last weekend my girlfriends and I went to Josephine for a girls night and we had the most amazing meal. We ordered several different things on the menu to share and I think the Zucchini and Squash Ribbon Salad was unanimously our favorite dish. It inspired me to go home and make my own version!

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While MY Zucchini Ribbon Salad is not quite the same as Josephine’s (it’s hard to compete with their fancy chefs), it is fresh and super easy to make.

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Zucchini Ribbon Salad With Pine Nuts and Fresh Basil
2 tablespoons pine nuts
2 large zucchini
1/2 cup freshly grated Parmesan or Parmigiano-Reggiano cheese
Fresh basil leaves, julienned
6 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Kosher or sea salt to taste


In a small saucepan, over medium heat, toast the pine nuts until they start to change their color, about 2 minutes. Remove from heat and allow to cool.

Use a mandoline slicer to vertically slice the zucchini very thin.

In a small bowl, whisk the balsamic vinegar, extra virgin olive oil and salt.

In a large bowl, combine zucchini, pine nuts, Parmesan and basil. Drizzle with the balsamic dressing just before serving.

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On another note, if you live in the Nashville area, you can catch me on the local news this morning!


Tune in to CBS News Channel 5’s Talk of the Town at 11 a.m. to catch me whipping up my Lemon Blueberry Tart.

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Peach Caprese Salad
Key Lime Coconut Bars
Blueberry Lemon Honey Pound Cake
Gluten-Free Lemon Ricotta Pancakes