Zucchini Ribbon Salad

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Fast, healthy and delicious!

Ingredients

2 pounds medium zucchini, trimmed
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted,
Small wedge of Parmesan cheese


Directions

Shave zucchini from top to bottom into thin ribbons with a vegetable peeler. Place ribbons in a colander in the sink and drain for 20 minutes.

While the zucchini is draining, whisk olive oil, lemon juice, the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

Transfer ribbons to a medium sized bowl and add the basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using a vegetable peeler, shave strips from the Parmesan wedge over the salad and serve immediately. Serves 6.

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