This raw zucchini side dish is so quick to put together and looks so fancy and impressive! Read the notes below the recipe for optional add-ins and make-ahead tips.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4small side dish servings or 2 larger side salads
Use a vegetable peeler to slice the zucchini into thin ribbons. You'll end up with a core that has a lot of seeds. I do not use the core for this recipe, but be sure to save it for another recipe.
Prepare the lemon vinaigrette by adding all the ingredients to a jar, closing it tightly, and shaking vigorously for a few seconds.
Prepare all the other ingredients: halve the cherry tomatoes, make shaved Parmesan, crumble the feta cheese.
Arrange the sliced zucchini in a circle on a plate by folding each piece in half.
Drizzle about 2 tablespoons of the lemon vinaigrette all over the zucchini.
Arrange the rest of the zucchini platter: place the baby arugula in the center, top with tomatoes, shaved Feta, Parmesan cheese, and diced Parsley. Drizzle another 1-2 tablespoons of the lemon vinaigrette all over the arugula. Enjoy immediately or let stand for 10 minutes before eating.
Notes
Try any of these toppings: Crumbled bacon, Prosciutto slices, chopped avocado, other fresh herbs, like basil or chives, crumbled blue cheese instead of feta, chopped pecans or walnuts, fried shallots or crispy onions.Make ahead tips: You can assemble the platter up to a day in advance, cover with plastic wrap and keep refrigerated, and pour the dressing on top right before serving. Be sure to "tuck in" a little dressing under the arugula too. Nutrition facts will vary on how many toppings you choose to use.