Monday Menus: Zucchini Salad

I recently came across a simple zucchini salad from California Olive Ranch. It was so good, so simple, and perfect for a hot summer day.

Shaved Zucchini Salad with Pumpkin Seeds and Shaved Parmesan

This recipe is a great summer salad to serve on hot days. The zucchini is raw which gives the salad a delicious crunchy texture.

Serves 6

  • 8 ounces green zucchini
  • 8 ounces yellow zucchini or squash
  • 2 tablespoons pumpkin seeds, toasted
  • 2 ounces Parmesan cheese, grated
  • 2 tablespoons basil leaves, torn
  • ½ cup extra virgin olive oil
  • Juice from 1 fresh lemon
  • 1 teaspoon salt

Shaved Zucchini Salad

  1. Slice the green and yellow zucchini as thin as you can with a knife. Place into a mixing bowl with the pumpkin seeds, Parmesan, basil, olive oil, lemon juice and salt. Mix together well and serve.

When I made it, I omitted the basil and yellow squash, and decreased the olive oil to 1/4 cup. I recommend using a really good olive oil (like one of the varieties of California Olive Ranch), since the flavor is pronounced in this dish.




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