Thin zucchini ribbons tossed with lemon, Parmesan, basil and optional toasted pine nuts—light, bright summer side.
# What You Need:
→ Vegetables
01 - 4 medium zucchini, trimmed
02 - 1 small shallot, thinly sliced
→ Dressing
03 - 3 tablespoons extra-virgin olive oil
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 1 teaspoon lemon zest
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Cheese & Garnish
08 - 1/2 cup shaved Parmesan
09 - 2 tablespoons fresh basil, torn or julienned
10 - 1 tablespoon pine nuts, lightly toasted (optional)
# Step-by-Step:
01 - Rinse zucchini and trim the stem ends. Using a vegetable peeler or mandoline, shave each zucchini lengthwise into long, thin ribbons and transfer them to a large mixing bowl.
02 - Layer the thinly sliced shallot over the zucchini ribbons to distribute the bite of onion evenly.
03 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, sea salt and black pepper until emulsified.
04 - Drizzle the dressing over the zucchini and shallot, then gently toss with clean hands or tongs until the ribbons are evenly coated.
05 - Scatter the shaved Parmesan and torn basil over the dressed zucchini; toss briefly to combine or leave the Parmesan on top as a garnish.
06 - If using, sprinkle toasted pine nuts over the salad and serve immediately for best texture and flavor.
