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Shaved Zucchini Salad with Parmesan and Pine Nuts

Shaved Zucchini Salad with Parmesan and Pine Nuts

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Shaved Zucchini Salad with Parmesan and Pine NutsVegetables, Vegetarian

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  • cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1 tsp. coarse kosher salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. red pepper flakes
  • 2 lbs. medium zucchini, trimmed
  • ½ cup coarsely chopped fresh basil
  • ¼ cup pine nuts, toasted
  • small wedge Parmesan cheese


Whisk oil, lemon juice, 1 tsp. coarse salt, ½ tsp. black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 116 inch 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 the Parmesan wedge over the salad.

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recipe type

Side Dishes


Bon Appetit






Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.