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Shaved Zucchini and Herb Salad with Parmesan

By Chef Dee Johnston on March 23, 2020

Shaved Zucchini and Herb Salad with Parmesan

 

Serves 4

For those who grow their own zucchini, here is something  try for a refreshing change!

A mandolin works well for this, but if you don’t have one, just use potato peeler and slice the zucchini in very thin ribbons from top to bottom.

What you’ll need

2 teaspoons grated lemon zest

3 Tablespoon juice

½ teaspoon honey

3 Tablespoons extra virgin olive oil

½ teaspoon flake Kosher salt

¼ teaspoon ground black pepper

2 medium zucchini

1 oz. / 1 cup freshly grated Parmesan cheese, using the fine grate

Shaved Parmesan for serving

½ cup lightly packed mint leaves, torn

½ cup lightly packed fresh basil leaves, torn

½ cup hazelnuts or toasted almonds

 

Steps:

  1. In a large bowl, whisk together the lemon zest and juice, oil, honey, salt and pepper. Set aside.
  2. Using a Y-style peeler or mandolin to shave the zucchini from top to bottom, totating as you go. Stop shaving when you reach the seedy core. Discord the cores or save to add to a soup you will puree.
  3. To the dressing, add the shaved zucchini, cheese, mint and basil. Your Parmesan once freshly grated should have a “fluffy” appearance.
  4. Gently toss until evenly coated.
  5. Transfer to a serving plate and sprinkle with shaved Parmesan and the nuts.

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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