Start to finish: 20 minutes
Servings: 4
1 teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)
3 tablespoons extra-virgin olive oil
¼ teaspoon honey
Kosher salt and ground black pepper
1 pound zucchini (2 medium)
1 ounce Parmesan cheese, finely grated (about ½ cup), plus shaved to serve
½ cup lightly packed mint, torn
½ cup lightly packed fresh basil, torn
¼ cup hazelnuts, toasted, skinned and roughly chopped
In a large bowl, whisk together the lemon zest and juice, oil, honey, and ¼ teaspoon each salt and pepper. Set aside. Use a Y-style peeler or mandoline to shave the zucchini from top to bottom into ribbons; rotating as you go. Stop shaving when you reach the seedy core. Discard the cores.
To the dressing, add the shaved zucchini, grated cheese, mint and basil, then toss until evenly coated. Transfer to a serving plate and sprinkle with shaved Parmesan and hazelnuts.
Borrowed from Associated press