zucchini salad with pine nuts and parmesan

Zucchini Salad with Pine Nuts and Parmesan

Farmers first cultivated squash over 8,000 years ago in Mexico and Central America. As time progressed, these vegetables migrated north, settling into the gardens of American Indian tribes from New Mexico to Massachusetts. Native Americans have been eating the nutritional pine nuts in the high desert regions between the Sierra Nevada and the Rocky Mountains for centuries.

1/3 cup olive oil
¼ cup lemon juice
1 ½ teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
2 pounds zucchini, trimmed
½ cup coarsely chopped fresh basil
¼ cup pine nuts, toasted
small wedge of Parmesan cheese

Whisk oil, lemon juice, salt, pepper, and red pepper flakes in small bowl to blend. Set dressing aside.

Using vegetable peeler slice zucchini into ribbons working from top to bottom. Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper.

Grate Parmesan over the salad and serve.

Serves 6

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