Summer Squash Salad

Summer Squash Salad (or Zucchini Carpaccio)—Thinly sliced summer squash served with olive oil, lemon juice, mint, Parmesan cheese, and toasted pine nuts.

Summer Squash Salad
Elise Bauer

My friend Evie suspected that when I tried her summer squash salad recipe that I would have to eat my words (no pun intended) regarding my mom being the only one who could prepare squash well.

Well, I have eaten my words, and this fabulous salad as well!

This is a lovely way to prepare summer squash or zucchini—thinly sliced, marinated briefly with mint in olive oil and lemon juice, tossed with toasted pine nuts, and served with shaved Parmesan. A veritable zucchini carpaccio.

Summer Squash Salad
Elise Bauer

I have made one small adjustment to my friend's original recipe—increasing the amount of olive oil and lemon juice recommended. I found I needed more to adequately coat all of the squash.

Summer Squash Salad

Prep Time 20 mins
Total Time 20 mins
Servings 4 servings


  • 4 small zucchini or mixed yellow and green summer squash (1 pound total)

  • 1/3 cup loosely packed mint leaves

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon fine sea salt

  • Black pepper, to taste

  • 1/4 cup (1 ounce) pine nuts

  • Grana Padano, Parmesan, or Asagio cheese, for shavings

  • Fresh mint sprigs, for garnish


  1. Toast the pine nuts:

    Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

  2. Slice the squash into paper-thin slices:

    Using a mandoline or other slicer, slice the squash. Set aside in a bowl.

  3. Chiffonade the mint:

    Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to the squash in the bowl.

  4. Dress the salad:

    Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the squash.

    Add the pine nuts and toss together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and let the flavors develop.

  5. Serve:

    Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

Nutrition Facts (per serving)
207 Calories
18g Fat
10g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 207
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 16%
Cholesterol 7mg 2%
Sodium 182mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 4g
Vitamin C 12mg 61%
Calcium 113mg 9%
Iron 2mg 10%
Potassium 436mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.