Name: Refreshing Shaved Zucchini Salad with Hazelnuts Delight
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 4 medium zucchinis; 3/4 cup hazelnuts; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 small garlic clove, minced; 1/2 tsp kosher salt; Black pepper to taste; 2 tbsp chopped fresh herbs (mint or basil); 2 tbsp grated Parmigiano-Reggiano (optional)

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Bright, crisp, and impossibly simple, this Refreshing Shaved Zucchini Salad with Hazelnuts Delight is one of my go-to warm-weather sides. Thin ribbons of raw zucchini tossed with a lemony vinaigrette and lightly toasted hazelnuts make a salad that tastes like summer in every bite. I’ve made it dozens of times, and it’s forgiving, fast, and always a hit at potlucks.

Why Make This Recipe

Bright, clean flavor: lemon, olive oil, and fresh herbs let the zucchini shine.
Quick and low-effort: ready in about 15 minutes — perfect for busy weeknights.
Nutritious: zucchini provides fiber and vitamins; hazelnuts add healthy fats and protein.
Versatile for meals and gatherings: it pairs with grilled meats or as a light lunch.
Personal note: I love this salad because it’s a fresh way to use zucchini when they’re abundant in summer, and it never gets soggy if you follow the simple dressing timing.
I often serve it alongside something heartier like Cold Chicken Spinach Pasta Salad for a complete meal.

Recipe Overview

Prep time: 10 minutes
Cook time: 5 minutes (toasting nuts)
Total time: 15 minutes
Servings: 4 as a side
Difficulty: Easy
Method: No-cook salad assembly with quick stovetop or oven toasting for hazelnuts and a whisked vinaigrette.
For equipment, I recommend a mandoline or a wide vegetable peeler to get consistent zucchini ribbons and a small skillet or 350°F oven for toasting hazelnuts. See a complementary vegetable salad idea like Refreshing Cucumber Beetroot Salad with Herbs for pairing inspiration.

My Experience Making This Recipe

I tested this salad with different nut-roasting methods and found that a light toast brings out flavor without burning the oils. I also learned that shaving zucchini very thinly improves dressing absorption and texture. When hosting, I prep the nuts and dressing ahead to save time.

How to Make Refreshing Shaved Zucchini Salad with Hazelnuts Delight

Start by shaving 4 medium zucchinis into long ribbons with a mandoline or vegetable peeler. Toast 3/4 cup hazelnuts until golden — 5–7 minutes in a dry skillet over medium heat or 8–10 minutes at 350°F (175°C) in the oven — then coarsely chop them. Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 small minced garlic clove, and 1/2 tsp kosher salt; grind in black pepper to taste. Toss zucchini ribbons with the dressing just before serving, sprinkle hazelnuts and 2 tbsp chopped fresh herbs (mint or basil), and finish with 2 tbsp grated Parmigiano-Reggiano if desired.

Expert Tips for Success

Shave uniformly: use a mandoline set to a thin setting or a wide vegetable peeler to make even ribbons that absorb dressing evenly.
Salt strategically: sprinkle 1/4 tsp kosher salt on the zucchini after shaving and let sit 5 minutes, then pat dry if you prefer extra-crisp texture; for a softer result, combine immediately with dressing.
Toast hazelnuts right: for stovetop toasting, keep nuts moving in a dry skillet over medium heat and remove at the first fragrant smell (about 5–7 minutes). Over-toasting makes nuts bitter.
Balance the vinaigrette: use 1 part acid (lemon) to 1.5–2 parts oil (olive oil) for a bright but smooth dressing; adjust to taste. Consider a splash (1 tsp) of honey if your lemons are very tart.
Equipment tip: a salad spinner is handy to dry zucchini after a quick salt-brine step; a microplane gives the best results for fresh lemon zest.

I sometimes serve this with grilled proteins like Asado Chicken with Lemon Zucchini for a full summer meal.

How to Serve Refreshing Shaved Zucchini Salad with Hazelnuts Delight

As a side: pair with grilled fish or chicken for a bright contrast.
As a starter: serve small portions on toasted crostini and top with a drizzle of aged balsamic.
For a main: add 1 cup cooked quinoa or farro and 4 oz crumbled feta for a light main course.
Presentation tip: pile ribbons loosely and sprinkle chopped hazelnuts and microgreens on top for height and texture — I like a final squeeze of lemon just before serving. You can also pair it with creamy dishes like Chicken Salad with Cottage Cheese to balance textures.

Storage and Reheating Guide

Store dressed salad: keep refrigerated in an airtight container up to 24 hours; zucchini will soften after a day. Store components separately: zucchini ribbons in one container, dressing in a small jar, and toasted hazelnuts in another; refrigerated, components will keep 3–4 days (nuts up to 2 weeks in fridge). Freezing is not recommended — zucchini loses texture when frozen. There’s no reheating for this salad; for best texture, assemble just before serving.

Recipe Variations

Dairy-free: omit Parmigiano-Reggiano and swap honey for maple syrup if you need a vegan dressing.
Add protein: fold in 1 cup cooked chickpeas or 6 oz grilled shrimp for a heartier salad.
Flavor twist: replace lemon with 2 tbsp white wine vinegar and add 1 tsp za’atar for a Middle Eastern note.
Nut swap: use toasted pistachios or almonds instead of hazelnuts for different flavors and textures — try pairing with a recipe like Creamy Peri-Peri Chicken with Rice for contrasting spice.

Nutritional Highlights

Low-calorie, high-water content: zucchini is hydrating and low in calories, making this a good side for weight-conscious meals.
Healthy fats and protein: hazelnuts provide monounsaturated fats, vitamin E, and some protein to increase satiety.
Allergens: contains tree nuts (hazelnuts); optional cheese adds dairy — label accordingly for guests.
Portion guidance: a 1-cup serving is a typical side portion (about 120–180 kcal depending on oil and nuts).

Troubleshooting Common Issues

Soggy salad: if zucchini gets watery, drain and blot with paper towels; hold dressing separately and toss just before serving.
Bitter or burnt nuts: if hazelnuts taste bitter, they’re likely over-toasted; reduce heat next time and remove from pan as soon as fragrant.
Bland dressing: taste and adjust acidity (add more lemon) or salt; a small pinch of sugar or honey can round out acidity if needed.

Frequently Asked Questions

Q: Can I use yellow summer squash instead of zucchini?
A: Yes — yellow squash works well when shaved thin. It has a slightly sweeter flavor and similar texture; treat it the same way with the dressing and toasting time.

Q: How thin should I shave the zucchini?
A: Aim for 1–2 mm thickness. That’s thin enough to be tender and foldable but thick enough to hold against the dressing. A mandoline on a thin setting or a wide vegetable peeler makes this easy.

Q: Can I make this salad ahead for a party?
A: Prep components up to 24 hours ahead: toast nuts, make dressing, and shave zucchini and store separately. Combine and dress 10–15 minutes before serving for best texture.

Q: What if someone is allergic to nuts — what substitutes work?
A: Toasted pumpkin seeds (pepitas) or sunflower seeds give the same crunch without tree nuts. For nutty flavor without allergens, try 2 tbsp of toasted sesame seeds.

Conclusion

For a different nut-cheese pairing and more marinated zucchini ideas, check out this recipe: Marinated Zucchini Salad with Pistachios and Feta – Kathleen Ashmore.

Refreshing Shaved Zucchini Salad with Hazelnuts Delight