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Epicurious
Bon Appétit

Shaved Zucchini Salad with Parmesan Pine Nuts

By Ian Knauer

4.5

(83)

Image may contain Plant Vegetable Food Produce and Squash
Shaved Zucchini Salad with Parmesan Pine NutsNigel Cox

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 6 servings

Ingredients

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Preparation

  1. Step 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.

    Step 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.

TagsSaladZucchiniSquashVegetableParmesanCheeseDairyPine NutNutBasilHerbs & SpicesSideDinnerLunchVegetarianGluten FreeEasyQuickNo-CookSummerBon Appétit

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