There is something inherently satisfying about working with garden-fresh zucchini. When you pull a vegetable peeler across the skin, the vegetable yields with a crisp snap, revealing a pale, cool interior. In this recipe, we skip the heavy sautéing and embrace the natural, garden-fresh texture of the squash.

I developed this salad during a particularly warm July when I found myself staring at a surplus of zucchini from my backyard garden. I wanted something that felt light but carried enough weight to actually satisfy my hunger. The secret here is the white bean; it provides the earthiness and plant-based protein needed to turn a "side salad" into a legitimate meal that won't leave you reaching for a snack an hour later.

Quality makes a difference here. Use the freshest, firmest zucchini you can find—look for ones that feel heavy for their size and have a bright, unblemished skin.

• 2 medium zucchini, washed and dried
• 1 can (15oz) cannellini beans, thoroughly rinsed and drained
• 1/2 cup fresh flat-leaf parsley, roughly chopped (stems included if tender)
• 1/4 cup red onion, shaved paper-thin or finely diced
• 3 tbsp extra virgin olive oil (choose a cold-pressed, peppery variety)
• 1 tbsp fresh lemon juice (plus a teaspoon of zest for extra brightness)
• 1/4 cup freshly shaved Parmesan or Pecorino Romano
• Sea salt and freshly cracked black pepper to taste

1. Prepare the Ribbons: Trim the ends off the zucchini. Using a high-quality vegetable peeler, draw long, even strokes down the length of the squash to create thin, wide ribbons. Stop once you reach the seedy center; those cores can be tossed into a smoothie or used in vegetable stock later.
2. The Drain: Place your ribbons in a colander and hit them with a tiny pinch of sea salt. Let them rest for 10 minutes. This draws out excess water so your salad stays vibrant and snappy, rather than pool-y and soft.
3. Whisk the Dressing: In the bottom of your serving bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper. The goal is an emulsion—the dressing should look slightly cloudy and thick.
4. Toss and Fold: Pat the zucchini ribbons dry with a clean kitchen towel. Add them to the bowl with the rinsed beans, the red onion, and the fresh parsley. Use your hands or two large forks to gently toss everything, ensuring every ribbon is kissed by the dressing.
5. Finish: Let the salad sit for 5 minutes. This allows the lemon acid to slightly soften the raw fibers of the zucchini. Top with the shaved cheese just before bringing it to the table.

While this salad is best eaten fresh, you can definitely prep ahead. Keep the zucchini ribbons in a sealed container with a dry paper towel to absorb moisture. Keep the dressing separate in a small jar. When you are ready to eat, simply combine and toss. This keeps the salad crisp for up to two days in the refrigerator. I do not recommend freezing this dish, as the zucchini will lose all its structural integrity upon thawing.