Thin zucchini ribbons with lemon, shaved Parmesan, basil, and a light olive oil dressing—fresh and bright.
# Ingredient List:
→ Vegetables
01 - 4 medium zucchini, ends trimmed
02 - 1 small shallot, thinly sliced
→ Dressing
03 - 3 tablespoons extra-virgin olive oil
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 1 teaspoon lemon zest
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Cheese & Garnish
08 - 1/2 cup shaved Parmesan cheese
09 - 2 tablespoons fresh basil, torn or julienned
10 - 1 tablespoon pine nuts, lightly toasted (optional)
# How-To Steps:
01 - Rinse zucchini and trim the ends. Using a vegetable peeler or mandoline, shave each zucchini lengthwise into thin ribbons and transfer the ribbons to a large mixing bowl.
02 - Thinly slice the shallot and add it to the bowl with the zucchini ribbons.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, sea salt, and freshly ground black pepper until combined and slightly emulsified.
04 - Drizzle the dressing evenly over the zucchini and shallot. Gently toss with a pair of tongs or your hands to coat the ribbons without bruising them.
05 - Scatter the shaved Parmesan, torn basil, and toasted pine nuts (if using) over the dressed zucchini. Toss briefly to distribute ingredients or arrange the cheese and herbs on top as a garnish.
06 - Serve immediately to preserve the crisp texture and bright flavors. If desired, accompany with grilled protein or extra herbs.
