The easiest way to make ribbons from a zucchini is with a mandoline, but you can also use a wide vegetable peeler or a very sharp knife to cut thin ribbons. The trick is to use zucchini at the height of its season and to get the pieces as thin as possible since you aren’t cooking the vegetable. For a pretty presentation, try using half zucchini and half yellow squash.
Zucchini Ribbons with Parmesan, Lemon and Mint
2 Tbs. olive oil
1 Tbs. fresh lemon juice
6 fresh mint leaves, chopped
Kosher salt and freshly ground pepper
3 oz. (90 g) Parmesan cheese, shaved
2 Tbs. pine nuts, toasted (optional)
Using a mandoline or a vegetable peeler, shave each zucchini into long, very thin ribbons. Transfer to a large bowl. Add the olive oil, lemon juice and mint and toss to mix. Season to taste with salt and pepper.
Transfer the salad to a serving platter and garnish with the Parmesan shavings. Sprinkle the pine nuts over the top and serve immediately. Serves 4.
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