Shaved Zucchini Salad With Parmesan and Pine Nuts

This just came across my radar in an email from epicurious.com and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls for 1/3 c oil and an unspecified amount of parmesan.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 3  tablespoons  extra-virgin olive oil
• 2  tablespoons fresh lemon juice
• 1  teaspoon  coarse kosher salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon  crushed  red pepper
• 2  lbs zucchini, trimmed
• 1⁄2 cup fresh basil, coarsely chopped
• 1⁄4 cup pine nuts, toasted
• 1⁄3 cup parmesan cheese, shaved

Directions

1. Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
2. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Sprinkle Parmesan over salad.