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Shaved Zucchini Salad with Parmesan Pine Nuts

Shaved Zucchini Salad with Parmesan Pine Nuts

Bon Appétit | August 2010 

by Ian Knauer

Serves 6

When you’re late home from a long day at the beach this no-cook
zucchini salad is the way to go.  If you’ve got a v-peeler or mandoline,
great, if not, just use the tried and true vegetable peeler. 
Tastes the same and sure to please! 


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 


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. 

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.