Zucchini Ribbon Salad with Shaved Parmesan
Fresh zucchini is shaved thin and tossed with olive oil and lemon juice before being sprinkled with salt, pepper, basil, and Parmesan to make this easy, fresh from the garden Zucchini Ribbon Salad.
Servings: 4 servings
Ingredients
- 1½ pounds small zucchini about 3 small zucchini
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh lemon juice about 1 small lemon's worth
- 2 tablespoons fresh basil sliced thin
- ½ cup Parmesan cheese shaved or freshly shredded
Instructions
- Using a vegetable peeler, slice zucchini lengthwise into very thin ribbons. Gently toss the zucchini ribbons in a bowl with salt and pepper.
- Arrange on serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Sprinkle with basil and Parmesan. Serve immediately.
Notes
Use the smallest zucchini available, which have thinner skins and fewer seeds. Be ready to serve this dish shortly after it is assembled.
Nutrition
Calories: 174kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 645mg | Potassium: 467mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 31mg | Calcium: 281mg | Iron: 1mg