My no-cook zucchini ribbon salad rests on a base of whipped lemon ricotta, topped with raw zucchini ribbons, torn basil and mint, and toasted pine nuts. It takes about ten minutes, uses no heat, and is both vegetarian and gluten-free. I make this on the hottest summer days when I want a fresh dinner without turning on the stove.
Why whipping the ricotta is worth the extra 90 seconds
When I lived in Italy I grew zucchini vertically on a terrace. By late summer the plant kept producing small, firm fruits and this salad became my go-to. Use young zucchini, raw, and place them over ricotta whipped until spreadable.
Many ribbon salads dollop ricotta in spoonfuls. Ninety seconds in a food processor with olive oil, lemon juice, finely grated zest, and salt transforms whole-milk ricotta into a glossy, mousse-like spread that holds the ribbons and amplifies flavor.
Use whole-milk ricotta only. I tested low-fat twice and each time it stayed grainy and drew water out of the zucchini. The creaminess of whole-milk ricotta is essential.
The basil-and-mint combination is the small detail that makes the salad sing. Basil alone can feel one-dimensional; mint alone pushes the flavor toward Greek profiles. Together they lift the raw zucchini and add bright, complementary notes.
Ingredients worth noting
Full ingredient list and detailed instructions are in the recipe card below.
You’ll want young, small zucchini (about 6–8 inches), with firm flesh, thin skin, and minimal seeds. Large late-season zucchini are watery, bitter, and fibrous when raw; if yours are too big, save them for a cooked dish instead.
Always use whole-milk ricotta. The higher fat content is what allows the ricotta to turn creamy and smooth when whipped. Store-bought brands like Galbani or BelGioioso are fine; fresh ricotta from a deli is a nice upgrade.
Use a real lemon for both juice and zest. The zest carries a lot of lemon aroma and brightens the ricotta. A fine grater or microplane makes quick work of this.
Toast the pine nuts in a dry skillet for 3–4 minutes, shaking often, until golden and fragrant. They burn quickly, so watch them closely. Toasting is mandatory for the best flavor.
Shruthi’s Top TIps
The small things that change this salad
- Dress the ribbons just before serving. Salted zucchini releases water fast; dressed ribbons become watery within ten minutes.
- Shave toward the seeds and stop. The seedy core is too soft for ribbons; discard the core or save it for another use.
- A Y-peeler is better than a standard peeler. It produces longer, more uniform ribbons.
- Tear herbs instead of chopping. Tearing prevents bruising and preserves delicate aromas.
- Salt the ribbons in the bowl, not on the plate. A pinch of kosher salt in the dressing seasons every ribbon; salt sprinkled on the finished plate tends to sit on the ricotta rather than seasoning the zucchini.
- Build it on a wide shallow plate, not a bowl. The ricotta becomes a canvas and the ribbons a textured topping; a plate shows both.
How to make a terrific zucchini ribbon salad
- Combine ricotta, olive oil, lemon juice, lemon zest, salt, and pepper in a food processor. Blend 60–90 seconds, scraping once, until smooth and mousse-like. Taste and adjust seasoning.
- Trim the zucchini and use a Y-peeler or mandoline to shave long ribbons, rotating as you go and stopping at the seedy core.
- Transfer the zucchini ribbons to a bowl and toss gently with olive oil, lemon juice, and kosher salt.
- Spread the whipped ricotta across a serving plate, creating swoops with the back of a spoon, then pile the ribbons loosely on top. Finish with toasted pine nuts, torn basil and mint, flaky salt, black pepper, a drizzle of olive oil, and extra lemon zest. Serve immediately.
How to serve zucchini ribbon salad
This makes a bright centerpiece for a no-cook summer lunch or a light side at a cookout. Serve with grilled or toasted crusty bread for scooping the ricotta and a chilled white wine for the table.
For a more complete spread, pair it with a chilled zucchini soup for a hot-and-cold contrast, or serve alongside a simple pesto pasta. Finish with the lightest herbs you have on hand.
Variations
- Toasted almonds or walnuts instead of pine nuts — toast them the same way for a nutty crunch at lower cost.
- With burrata — skip whipping the ricotta; place a ball of burrata in the center, tear it open, and drape ribbons around it.
Storage and reheating suggestions
This salad doesn’t store well assembled. The zucchini releases water and the herbs wilt quickly, so make and serve. The whipped ricotta keeps for up to two days refrigerated, and zucchini ribbons can be shaved up to two hours ahead if kept undressed and covered.
More recipes to use up zucchini
Got a glut of zucchini? Try these recipes to use them up.
Zucchini Soup
Squash and Zucchini Casserole
Frozen Zucchini: How to Freeze Zucchini
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Zucchini Ribbons with Whipped Lemon Ricotta
Equipment
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Food Processor
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Vegetable peeler or mandoline
Ingredients
For the whipped lemon ricotta:
- 1 cup whole-milk ricotta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, finely grated, plus more for finishing
- ½ teaspoon kosher salt
- black pepper, freshly ground
For the zucchini ribbons:
- 1 pound zucchini, about 3–4 small firm zucchini
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
For finishing:
- 2 tablespoons pine nuts, toasted
- ¼ cup fresh basil leaves, torn
- 2 tablespoons fresh mint leaves, torn
- flaky sea salt
- black pepper, freshly ground
- extra-virgin olive oil, for drizzling
- lemon zest, extra
Instructions
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Combine the ricotta, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon kosher salt, and a few grinds of black pepper in a food processor. Blend 60–90 seconds, stopping once to scrape down the sides, until smooth and mousse-like. Taste and adjust seasoning. Set aside.
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Trim the zucchini ends. Using a Y-peeler or mandoline, shave long ribbons from one side of each zucchini, rotating after each pass and stopping at the seedy core. Discard the core or save it for another use.
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Transfer the ribbons to a large bowl. Drizzle with 1 tablespoon olive oil, 1 teaspoon lemon juice, and ¼ teaspoon kosher salt. Toss gently with your hands to coat without bruising.
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Spread the whipped ricotta across a large serving plate, creating swoops and a shallow well. Pile the zucchini ribbons loosely on top so some ricotta remains visible at the edges.
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Scatter toasted pine nuts, torn basil, and torn mint over the ribbons. Finish with flaky salt, freshly ground black pepper, a generous drizzle of olive oil, and extra lemon zest. Serve immediately.
Notes
- Use small, firm zucchini with thin skin and few seeds. Large late-season zucchini are watery and bitter raw.
- Shave toward the seedy core and stop; the center is too soft for ribbons.
- Dress the zucchini just before serving; salted ribbons release water quickly.
- Toast pine nuts in a dry skillet over medium-low heat for 3–4 minutes, shaking often, until golden and fragrant.
- Whole-milk ricotta yields the best texture; low-fat ricotta remains grainy.
- Whipped ricotta keeps refrigerated for up to two days. Zucchini ribbons can be shaved two hours ahead and kept covered.
- Best served with grilled or toasted crusty bread for scooping the ricotta.
Nutrition
Nutrition information is automatically calculated and should be treated as an approximation.