Shaved Zucchini Salad with Parmesan Pine Nuts (or Pepitas)

2 lbs Zucchini (about 4)

¼ cup Toasted Pine Nuts (I used Pepitas, roasted pumpkin seeds)
¼ cup fresh Basil (cut into strips)
1 small wedge Parmesan Cheese
¹/₃ cup Extra Virgin Olive Oil
2 Tbsp fresh Lemon Juice
½ tsp fresh cracked black pepper
1 tsp Kosher Salt
¼ tsp dried Red Pepper Flakes

Using vegetable peeler, peel zucchini into strips (see below).  Place zucchini ribbons in bowl and add pine nuts (or pepitas) and basil.  Using peeler shave parmesan into bowl.  Reserve a few parmesan ribbons for garnish. 

Whisk olive oil, lemon juice, salt, pepper and crushed red pepper in small bowl to blend.  Add dressing, toss to coat.  Garnish with reserved parmesan ribbons. 

 ~Source: recipe found on Pinterest and tracked back to original at Epicurious.  

Patti’s Notes: To shave zucchini into ribbons, hold zucchini at an angle and remove the first strip with vegetable peeler and discard.  Then working from top to bottom ‘peel’ down each strip until you hit the seeds.  Turn zucchini over repeat, removing first strip and shaving zucchini into ribbons until you hit the seeds.  Do this on all four sides until all you have left is the core of seeds.  I put them on a paper towel to remove some of the moisture.  I use a kitchen scissors to cut the basil leaves into ribbons.

This recipe traveled well to a pot luck.  I didn’t want to mix the salad at home because I was concerned it might get soggy.  I put a paper towel in a plastic container, put in the zucchini ribbons and folded paper towel over the top.  I put the basil, pepitas and shaved parmesan in individual zip top bags.  I put the dressing in a separate container.  When I arrived at the party it only took a minute to remove the paper towel, add the rest of the ingredients and toss the salad. 

Easy Meter: Super easy schmeasy. 

Healthy Meter: Rates high on the healthy meter and is also vegetarian and diet friendly.