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
Small wedge of Parmesan cheese
No nutrition information available
Whisk oil, lemon juice, 1 teaspoon coarse salt, ½ teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
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.