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Warm Zucchini Salad with Walnuts, Basil, and Parmesan
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Description
My first warm weather-inspired recipe of the year, is a little bit laborious because I prefer how this dish looks and tastes when fresh zucchini is ribboned into super thin slices.
I like how pasta-like the texture can be but if ribboning is too frustrating or time-consuming for you, don’t hesitate to cut them into slices.
Ingredients
- 1 pound Zucchini
- 2 Tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- ¾ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ cups Chopped, Roasted Salted Walnuts
- ⅓ cups Italian Basil Leaves, Chiffonade
- Parmesan-Reggiano, To Garnish (optional)
Preparation
Cut zucchini into thin lengthwise ribbons.
Heat olive oil in a large cast iron skillet over medium heat. Add zucchini, garlic, salt, and pepper. Cook until zucchini is tender, about 3–5 minutes.
Transfer cooked zucchini into a bowl. Toss with walnuts, basil, and shaved Parmesan if desired.
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