Monday, April 2, 2012

Zucchini Ribbons with Parmigiano-Reggiano and Pine Nuts

I still had a couple of those chili-lime chicken burgers left over, but wanted a lite, summery, veggie side dish to pair with it and came across this recipe:

1 lb zucchini, cut paper thin (I used my potato peeler and it worked great!)
1/4 cup natural grapeseed oil
juice of a lemon
sea salt and cracked black pepper
3 tbsp pine nuts
6 tbsp shaved Parmigiano-Reggiano

1. Lay out the cut zucchini across a platter, overlapping in a large pile
2. Whisk 1/4 cup grapeseed oil and juice of a lemon in a measuring cup with spout. Drizzle over zucchini.
3. Add salt and pepper to taste.
4. Distribute pine nuts and Parmigiano-Reggiano on top and serve immediately.

This was a great substitute for a side of fries and much healthier!

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