Description
Thin, glossy ribbons of zucchini mingle with tangy lemon and silky olive oil, punctuated by crunchy pine nuts and creamy Parmesan. Fresh basil adds an herbal lift in every bite.
Ingredients
- 2 medium zucchini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons pine nuts
- 2 tablespoons fresh basil leaves
- Salt to taste
- Black pepper to taste
Instructions
- Wash zucchini and trim the ends.
- Using a vegetable peeler, shave zucchini lengthwise into thin ribbons.
- In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add zucchini ribbons and toss gently to coat with the dressing.
- Sprinkle shaved Parmesan, pine nuts, and basil over the salad and toss lightly.
- Transfer to a serving platter and serve immediately or chill briefly.
Notes
- For firmer ribbons, choose zucchini that are slightly underripe
- Prepare and dress the salad just before serving to keep it crisp
- Substitute basil with mint or parsley for a different flavor twist
- Lightly toast pine nuts in a dry skillet to bring out their aroma