Anyone who has ever tended a summer kitchen garden knows the glorious, overwhelming abundance of summer squash. In July and August, zucchini plants transform into sprawling botanical engines, producing tender green and golden gourds faster than they can be picked. While sautéing or roasting squash is delicious, high heat often turns watery summer squash soft and mushy. There is a far more elegant, refreshing way to celebrate the harvest: shaved raw heirloom zucchini ribbons.
When shaved paper-thin on a mandoline or with a standard vegetable peeler, raw zucchini loses its fibrous crunch and transforms into silky, delicate ribbons that absorb dressings like fresh pasta. Tossed with fragrant torn garden mint, toasted pine nuts, fresh lemon zest, and dolloped over a cloud of whipped whole-milk ricotta, this no-cook summer salad is crisp, hydrating, and restaurant-sophisticated.
The Secret: Shaving & Salting Ribbons
Summer squash is over 94% water. To ensure the salad remains crisp and never watery or diluted, apply this quick chef’s technique:
- Shave Lengthwise: Use a Y-peeler or mandoline to shave long, translucent ribbons from top to bottom. Rotate the squash as you shave, stopping when you reach the spongy seed core (save the cores for soup stock or smoothies!).
- Quick Salt Toss: Toss the ribbons with a half teaspoon of fine sea salt and let them sit in a colander for 10 minutes. Salt draws out surface moisture and tenderizes the ribbons into delicate, pliable curls.
- Pat Completely Dry: Gently press ribbons between clean flour sack towels to remove moisture before tossing with citrus olive oil dressing.
The Flavor Architecture
This dish succeeds because it balances five clean, vibrant elements:
- Tender Raw Squash: Sweet, mineral-rich, and crisp. Using both dark green zucchini and golden summer squash creates gorgeous yellow-and-emerald contrast.
- Whipped Ricotta Bed: Whole-milk ricotta whipped in a food processor with olive oil, sea salt, and lemon zest becomes silky, cooling, and decadent.
- Garden Herbs: Fresh spearmint leaves and sweet basil provide a refreshing herbal burst that cuts through rich cheese.
- Toasted Pine Nuts: Buttery, nutty crunch that grounds the delicate raw vegetable ribbons.
- Citrus Vinaigrette: Fruity cold-pressed olive oil whisked with fresh lemon juice and flaky sea salt.
Ingredients You’ll Need
Peak garden produce and artisan Italian pantry staples:
The Squash Ribbons
- Fresh Small Zucchini & Yellow Squash: Four small firm squash (about 1.5 pounds total). Small young squash have tighter seeds and sweeter flesh.
- Fresh Garden Mint: A quarter cup of fresh spearmint leaves, roughly torn.
- Fresh Sweet Basil: A quarter cup of fresh sweet basil, torn.
- Pine Nuts: Three tablespoons, toasted in a dry skillet until golden and fragrant.
- Parmigiano-Reggiano: Shaved curls of aged Parmesan cheese for finishing.
The Whipped Lemon Ricotta
- Whole Milk Ricotta Cheese: One cup of quality whole milk ricotta, drained.
- Extra Virgin Olive Oil: Two tablespoons.
- Fresh Lemon Zest: Grated zest of one organic lemon.
- Fine Sea Salt: Half a teaspoon.
The Lemon Dressing
- Extra Virgin Olive Oil: Three tablespoons of robust, fruity olive oil.
- Fresh Lemon Juice: Two tablespoons of freshly squeezed lemon juice.
- Shallot: Half a small shallot, finely grated.
- Flaky Sea Salt & Black Pepper: To finish.
Step-by-Step Preparation Instructions
Ready in 15 minutes with zero cooking required:
Step 1: Shave the Squash
Wash and trim the ends of the zucchini and yellow squash. Using a vegetable peeler or mandoline, shave lengthwise into long, paper-thin ribbons. Rotate the squash as you shave, stopping when you reach the seed core. Place ribbons in a colander, toss with 1/2 teaspoon fine sea salt, and let stand for 10 minutes to drain excess moisture. Pat dry with paper towels.
Step 2: Whip the Ricotta
In a small food processor or bowl with a whisk, combine the ricotta cheese, 2 tablespoons olive oil, half the lemon zest, and 1/2 teaspoon fine sea salt. Process for 60 seconds until light, airy, and velvety smooth.
Step 3: Whisk the Dressing
In a large bowl, whisk together the 3 tablespoons olive oil, fresh lemon juice, grated shallot, and remaining lemon zest with a pinch of salt and black pepper.
Step 4: Toss the Ribbons
Add the dried zucchini ribbons, torn fresh mint, and torn basil to the bowl with the dressing. Gently lift and toss with your hands so every ribbon is lightly coated in the bright citrus dressing.
Step 5: Platter and Garnish
Spread the whipped lemon ricotta across the bottom of a wide serving platter in an elegant swoosh. Pile the dressed zucchini ribbons loosely over the ricotta. Scatter toasted pine nuts and shaved curls of Parmigiano-Reggiano over top. Finish with a generous sprinkle of flaky Maldon sea salt and freshly cracked black pepper. Serve immediately with warm crusty bread.
Heirloom Zucchini Ribbons with Mint and Ricotta
Ingredients
11 itemsInstructions
6 steps-
01
Shave squash lengthwise into thin ribbons with a vegetable peeler. Toss with 1/2 teaspoon salt in a colander, let drain 10 minutes, then pat dry with towels.
-
02
Whip ricotta with 2 tablespoons olive oil, half the lemon zest, and 1/2 teaspoon salt in a food processor until light and fluffy.
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03
In a bowl, whisk remaining olive oil, lemon juice, grated shallot, remaining lemon zest, and pepper into a dressing.
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04
Toss squash ribbons, torn mint, and torn basil in the dressing until coated.
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05
Spread whipped ricotta onto a serving platter. Arrange zucchini ribbons over top.
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06
Garnish with toasted pine nuts, shaved Parmesan curls, flaky sea salt, and cracked pepper. Serve immediately.
Chef's Notes & Tips
- Nut Substitutions: Toasted slivered almonds or chopped Sicilian pistachios make wonderful alternatives to pine nuts.
- Add Prosciutto: Drape thin ribbons of prosciutto di Parma over the salad for a complete antipasto platter.
