Total Time
5mins
Prep 5 mins
Cook 0 mins

The secret to this recipe is to shave the zucchini paper thin. This is a no cook salad or appetizer.

Directions

  1. Trim ends of zucchini and slice into thin ribbons using a mandoline or vegetable peeper.
  2. Place in serving bowl and toss with salt, lemon juice, olive oil and pine nuts.
Most Helpful

Clean, fresh and light. Makes wonderful first courses. The only change I made was to cut the olive oil in half, other then that made as written. This is a must have recipe for zucchini season. Thanks so much for the post.

Debbwl June 07, 2010

I enjoyed this for lunch with some cottage cheese. I had small zucchini so I cut the olive oil in half and it was plenty. Next time I think I'll cut the amount of salt too. The toasted pine nuts are really good in this. It's amazing how just a couple of ingredients can taste so wonderful! I used my vegetable peeler and was able to make beautiful ribbons. Thank you so much Mary for this recipe!

cookiedog January 21, 2010

This was easy, quick and yummy too! I enjoyed the simpleness of the dish and the flavors complimented themselves nicely. Thanks! Made for 123 Hit Wonders game.

Sharon123 April 02, 2010