Shaved Zucchini Salad with Parmesan Pine Nuts
A light and fresh summer salad featuring delicate ribbons of zucchini tossed with fresh basil, toasted pine nuts, and shaved Parmesan in a bright lemon-olive oil dressing. Perfect as a side dish or light lunch.
4 servings
20 min
Ingredients
- •⅓ cup extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 teaspoon coarse kosher salt
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon dried crushed red pepper
- •2 pounds medium zucchini, trimmed
- •½ cup coarsely chopped fresh basil
- •¼ cup pine nuts, toasted
- •1 wedge Parmesan cheese
Cooking Instructions
- 1.
Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
5 min
- 2.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
15 min
