Zucchini Ribbon Salad

🌿 THE GILDED TABLE REVISITED

A Seasonal Return

Some recipes are worth gathering around more than once.

Originally Published: Summer 2021

Editor’s Note

When I first shared this recipe, Life in Bianca’s Kitchen was still finding its voice. This summer, I found myself returning to it with fresh eyes, a few small updates, and a renewed appreciation for the simple beauty of seasonal cooking.

This revised version keeps the spirit of the original while bringing it more fully into the kitchen I cook from today — thoughtful, seasonal, practical, and quietly elegant.

Returning to the Table

Zucchini Ribbon Salad is the kind of recipe that belongs to warm afternoons and easy summer meals. Thin ribbons of zucchini are tossed with a bright dressing, herbs, toasted crumbs, Parmesan, and sliced almonds for a salad that feels fresh, simple, and beautifully useful.

This time, I prepared it with a few small changes from my kitchen today, using what I had on hand and leaning into the flavors that felt right for the season.

Fresh zucchini being sliced into ribbons for summer salad. — Fresh zucchini is sliced into delicate ribbons for a light summer salad.

Finished zucchini ribbon salad with almonds, Parmesan, herbs, and toasted crumbs. — Toasted crumbs, Parmesan, and almonds give this simple salad texture and charm.

✨ A Living Photograph

Every table has its own atmosphere. Before we begin cooking, take a quiet moment to enjoy the view.

A quiet editorial moment from Life in Bianca’s Kitchen.

What Changed This Time

Toasted sliced almonds were added for a delicate crunch and a little extra richness.
Crisp toasted breadcrumbs bring texture and balance to the tender zucchini ribbons.
A bright lemon vinaigrette and generous fresh herbs refresh the salad for another summer season.

View Recipe: Zucchini Ribbon Salad

Serves: 4-6

Ingredients

2 medium zucchini
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely grated
Salt and freshly ground black pepper
¼ Cup freshly grated Parmesan cheese
¼ cup toasted sliced almonds
¼ cup toasted fresh breadcrumbs
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
Lemon zest, for finishing (optional)

Directions

Using a vegetable peeler or mandoline, slice the zucchini into long ribbons and arrange in a large serving bowl.
Whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
Toss the zucchini gently with the dressing, then fold in the Parmesan, herbs, toasted almonds, and breadcrumbs. Finish with a little lemon zest and serve immediately.

LIBK Note: This salad is at its best served shortly after dressing. The zucchini remains crisp and refreshing while the toasted almonds and breadcrumbs add a satisfying contrast in texture.

📖 The Kitchen Collection

Prefer a printable recipe?

This recipe is also available as a beautifully designed Kitchen Collection Recipe Sheet, created for home cooks who enjoy building a personal kitchen library.

📖 Download Kitchen Collection Recipe Sheet No. 001

Printable PDF • Kitchen Notes • Beautifully formatted for binders and recipe collections

Kitchen Notes

Zucchini Ribbon Salad has become one of those recipes I return to each summer because it asks very little of the cook while celebrating what the season has to offer. It comes together quickly, pairs beautifully with grilled meats or a simple loaf of bread, and is equally at home on a weeknight table or a leisurely weekend lunch.

This version reflects the way I cook today—simple ingredients, thoughtful details, and a deep appreciation for the quiet beauty of seasonal food.

Serve alongside grilled chicken, roasted salmon, or simply with a loaf of crusty bread and a chilled glass of white wine for an easy summer supper.

📖 From the Archives

Originally Published: June 2021

When I first shared this salad, I had no idea it would become one of the recipes I still looked forward to making every summer. Revisiting it reminds me how much both the recipe—and Life in Bianca’s Kitchen—have grown over the years.

View the original post →