Zucchini Salad with Toasted Pine Nuts and Parmesan


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


  • Vegetable Peeler for Zucchini, Parmesan
  • Strainer for Zucchini
  • Small frying pan to toast pine nuts
  • Knife and Cutting Board


  1. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Salt ribbons (1 teaspoon) and place in large strainer bowl to drain, if possible for an hour.
  2. Whisk oil, lemon juice, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
  3. Chop basil and toast nuts (medium heat in dry pan until golden brown, shaking occasionally).
  4. When ready, add basil and nuts to zucchini and toss. Season to taste with salt and pepper. To serve: spoon over whisked dressing and using vegetable peeler, shave strips from Parmesan wedge over salad.

*Serves 4-6

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.