Zucchini Ribbon Salad With With Lemon Parmesan And Pine Nuts Recipes

LEMONY ZUCCHINI RIBBONS

Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

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
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Steps:

Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

GRILLED ZUCCHINI RIBBON SALAD

Grilled Zucchini Ribbon Salad image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 10

Ingredients

6 to 8 large zucchini, roughly 4 pounds
1 cup extra-virgin olive oil, divided
Sea salt, preferable gray salt and freshly ground black pepper
6 cloves minced garlic
1/2 teaspoon red chili flakes
2 lemons juiced
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped basil leaves
6 tablespoons toasted pine nuts, optional
Shaved Parmesan, to taste

Steps:

Prepare a charcoal grill, or heat a gas grill to high.
Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.