Recipe: Shaved zucchini salad with Parmesan and pine nuts

Published: Wednesday, Oct. 10, 2012 - 12:00 am | Page 4D

Prep time: 15 minutes

Serves 6

This side salad is a great way to use up zucchini. From www.bonappetit. com. Tested by Susan M. Selasky in the Detroit Free Press Test Kitchen.


1/3 cup good-quality 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 or blanched almonds, toasted

Small wedge Parmesan cheese


In a small bowl, whisk oil, lemon juice, salt, black pepper and crushed red pepper. 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. Plate salad on individual plates. Using vegetable peeler, shave strips from Parmesan wedge over salad.

Per serving: 187 calories (84 percent from fat), 18 g fat (2.5 g sat. fat), 6 g carb.; 4 g protein; 247 mg sodium, 2 mg chol., 2 grams fiber.

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