Prep time: 15 minutes
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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