A few years ago my parents turned their in-ground swimming pool into a garden. My mother had just retired and this garden soon became her new hobby. We’ve benefitted greatly from the bounty of things she’s grown and when I saw this recipe, I knew we’d make it often.
Shaved Zucchini Salad with Lemon, Almonds, and Asiago
Credit: Bay Area Bites
- 5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)
- Extra virgin olive oil
- 1/2 lemon
- Kosher salt and freshly ground pepper
- 1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler
- 2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts
Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).
Shave edge of cheese with a vegetable peeler to create thin strips.
Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.