Shredded Zucchini Salad

Recipe Ingredients

3		Zucchini - - (abt 1 1/4 lbs (medium) total), cut into long
1		Strands
2 tablespoons	30ml	Unseasoned rice wine vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Lightly-toasted pine nuts
2 tablespoons	30ml	Thin ribbons of basil
2 oz	56g	Parmesan cheese - thinly shaved

Recipe Instructions

Drain the zucchini in a colander for about 20 minutes; gently squeeze to remove excess water.

Place the zucchini in a large serving bowl. Add the vinegar, oil, salt, and pepper and mix well. Just before serving, gently toss in the pine nuts, basil, and cheese.

Source:
MOSTLY VEGETABLES by Susan Costner

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