img from epicurious.com
When we were in Utah last month we went to a potluck dinner with some friends and one of them brought this salad. I could have eaten the whole bowl myself I thought it was so delicious. (I also love it because I'm always looking for new vegetable dishes to take to potlucks since there's always too many people bringing chips, pasta, or dessert and never enough veggies!) And if your garden--or your neighbor's garden--is overflowing in zucchini, then you really must try this out.
The recipe is from epicurious.com, but I'll repost it for you here. And you can thank me later!
Shaved Zucchini Salad with Parmesean Pine Nuts
1/3 cup extra-virgin olive oil
2 Tb fresh lemon juice
1 tsp coarse salt
1/2 tsp freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 lbs medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
small wedge of Parmesean cheese
Preparation:
Whisk oil, lemon juice, 1 tsp salt, 1/2 tsp black pepper, and crushed red pepper in small bowl to blend. Set aside.
Using a vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/6" 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 Parmesean wedge over salad.
