Ingredients

• Lemon Vinaigrette, plus 1/4 cup minced shallot mixed in
• 3 small-medium zucchini
• 1/4 cup toasted pine nuts
• 1 tablespoon chopped chives
• Handful of basil
• Shaved Parmesan, optional
• Sea salt and freshly ground black pepper

Instructions

• Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.
• Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.
  
  

Photo and Recipe Credit: Love and Lemons