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Raw Zucchini Ribbons with Parmesan

Try this spin on pasta and use zucchini ribbions instead. More fiber and high in vitamin A & C, this dish is great for the whole family.
Cook Time25 mins
Total Time25 mins
Course: Side Dish
Servings: 4 cup (cups)
Calories: 168kcal


  • 3 Small whole zucchini
  • 1 tablespoon Sea salt
  • 3 tablespoons Extra virgin olive oil
  • Freshly cracked black pepper
  • 2 ounces Shaved Parmesan
  • 4 basil leaves


  • Remove the stem end of the zucchini.
  • Using a mandoline, vegetable peeler, or sharp knife, slice off a 1/8-inch strip lengthwise and dispose of it or snack on it.
  • Using this long, white exposed shape as a guide, continue to slice very thin pieces off the zucchini and gently set aside in one layer on a platter. When you get to the end of each zucchini, again reserve the last green slice for another use.
  • Sprinkle 2 teaspoons salt evenly across the strips and set aside for about 10 minutes. The zucchini will tenderize.
  • Blot with a kitchen towel.
  • Arrange all but one of the strips on a serving plate in rows, in a woven formation, or twisted like rosebuds.
  • Drizzle the olive oil across the zucchini. Top with pepper. Taste the remaining strip for saltiness. If they need more salt, sprinkle the remaining salt.
  • Garnish with the thin strips of basil.


Serving size: ¾ cup
Total calories: 168
Total fat: 14.5 g
Saturated fat: 4 g
Carbohydrates: 3.8 g
Protein: 6.7 g
Fiber: 1.8 g
Sodium: 1,993 mg


Calories: 168kcal | Carbohydrates: 4g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Sodium: 1993mg | Fiber: 2g