Shaved Zucchini Salad

Submitted by Tri-Color Orzo
Submitted by Tri-Color Orzo




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

Nutritional information

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.