# What You Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small shallot, thinly sliced
→ Dressing
03 - 3 tbsp extra virgin olive oil
04 - 2 tbsp fresh lemon juice (from about 1 lemon)
05 - 1 tsp lemon zest
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Cheese & Garnish
08 - 50 g (about 1/2 cup) shaved Parmesan cheese
09 - 2 tbsp fresh basil, torn or julienned
10 - 1 tbsp pine nuts, lightly toasted (optional)
# How-To:
01 - Rinse and trim the ends off the zucchini. Using a vegetable peeler or mandoline, shave the zucchini lengthwise into thin ribbons. Place the ribbons in a large bowl.
02 - Add the thinly sliced shallot to the bowl with the zucchini.
03 - In a small bowl, whisk together the olive oil, lemon juice, lemon zest, sea salt, and black pepper to create the dressing.
04 - Drizzle the dressing over the zucchini and shallot. Gently toss to coat the vegetables evenly.
05 - Add the shaved Parmesan, torn basil, and pine nuts (if using). Toss briefly to combine, or arrange as a garnish.
06 - Serve immediately for the freshest flavor and best texture.
