This Zucchini Parmesan Salad is an wonderful combination of raw zucchini topped with shaved Parmesan and candied pecans, and dressed with a bright lemon dressing.

The raw zucchini for this salad is cut into ribbons. I used a Y-peeler to make the ribbons, which worked perfectly. No special tool required!

I topped this salad with pecans pan roasted with brown sugar, Worcestershire sauce, and cayenne pepper from this recipe for cabbage salad, but any toasted or spiced nut would work here, except maybe peanuts.

This zucchini Parmesan salad is so refreshing. It's wonderful for a light lunch, accompanied by crusty bread. I also love the combination of basil and mint leaves for the greens in this salad.

The lemony dressing is really easy to put together. You just add the ingredients of the dressing to the bottom of your salad bowl, and whisk it all together. When you are ready to serve the salad, you just add in most of the ingredients, toss, and then top with the shaved Parmesan and spicy pecans.

National Sneak Zucchini onto your Neighbor's Porch Day (August 8) is just two days away. Save this recipe for all of the bounty that will be magically appearing at your front door!

Notes on this recipe: Do not use the grated Parmesan that comes in the green can. Please use freshly grated Parmesan. I always keep a wedge of Parmesan in the refrigerator, and grate the amount I need with a fine grater such as a Microplane. You'll never go back.

Zucchini Parmesan Salad

Ingredients

• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound zucchini (about 2 medium), unpeeled
• 1 ounce (about 1 cup) freshly grated Parmesan cheese, plus some shaved Parmesan for serving
• 1/2 cup light packed torn fresh mint leaves
• 1/2 cup lightly packed torn fresh basil leaves
• 1/4 cup coarsely chopped roasted spiced pecans (recipe here), or other toasted nuts of your choice

Instructions

1. In a large salad bowl, add the lemon zest, lemon juice, olive oil, honey, salt, and pepper, and whisk.
2. Using a peeler, shave the zucchini lengthwise into very thin slices, rotating the zucchini with each slice. Stop when you reach the seedy center. Discard the seedy part.
3. Add the zucchini, grated Parmesan, mint, and basil to the dressing and toss. Divide the salad among four plates and garnish with the shaved Parmesan and spiced pecans.

Yield: 4 servings

Recipe adapted from Milk Street Magazine, July-August, 2017