Recipe by mary winecoff
The secret to this recipe is to shave the zucchini paper thin. This is a no cook salad or appetizer.
Top Review by Debbwl
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.
- 2 zucchini
- 2 teaspoons kosher salt
- 2 tablespoons lemon juice
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons toasted pine nuts