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Shaved zucchini salad with pine nuts and feta cheese  

As much as we love zucchini, it always becomes a challenge at this time of year to keep up with them. It’s such a common “situation” (you can’t really call it a complaint), I’m always thrilled to find new ways to eat them.

A friend of mine prepared this salad for our camping trip, and I unabashedly ate more than my fair share. I couldn’t get enough of it! In fact, I loved it so much, I made it again last night with zucchini and basil from the garden. It’s lemony and fresh and divine. The textures of the pine nuts, crunchy zucchini and the feta cheese complement each other perfectly.

I was given only a basic rundown of proportions, so what follows is what I came up with last night.  (Easily serves two people.)


  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt (you may need more)
  • Freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 2 medium zucchini, trimmed
  • 1/4 cup coarsely chopped fresh basil
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup crumbled feta cheese


Whisk oil, lemon juice, salt,  black pepper, and crushed red pepper in small bowl to blend.

Using vegetable peeler, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil, feta cheese, and pinenuts, then dressing; toss to coat. Taste and add more salt and pepper if needed.

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