Zucchini Noodle Salad with Olive Oil, Lemon and Pecorino

Parmesan Zucchini Noodles with Lemon and Olive Oil



Yield 4 servings

Parmesan Zucchini Noodles - A no-cook gluten-free and low-carb recipe for raw zucchini noodles and simple Italian seasonings. It's unbelievably quick, delicious and healthy!




  1. Trim the ends of the zucchini and cut into noodles, ribbons or matchsticks. 
  2. Put the zucchini in a large bowl and pour the olive oil over. Toss gently to coat the strands, then season with salt to taste (I use 1/2 - 1 teaspoon usually).
  3. Add the lemon juice, zest and walnuts and toss again. 
  4. Top the bowl with the herbs and shave cheese over the top with a vegetable peeler.


*Toast walnuts for 10 minutes in a 350-degree oven, or in a heavy skillet over medium-low heat until lightly golden.  

Courses vegetables

Cuisine vegetarian

Recipe by Familystyle Food at