Wednesday, May 25, 2011
Zucchini Ribbons with Pine Nuts, Goat Cheese & Basil
An excellent alternative to the ubiquitous pasta salad...these raw Zucchini Ribbons with Toasted Pine Nuts, Goat Cheese and Basil come together magnificently for the perfect summer side dish!
Healthy, fresh, nutty and delicious...I promise you... as you twirl the zucchini ribbons around your fork...you'll think you are eating a creamy, cheesy pasta! Minus the carbs!
Here's the recipe...I hope you'll try it and enjoy it as much as we did!
Zucchini Ribbons with Toasted Pine Nuts, Goat Cheese and Basil Serves 1-2 people so double/triple the recipe as needed!
1 medium-large Zucchini, ends cut off and discarded, peeled of its skin and sliced into long vertical ribbons with a vegetable/carrot peeler - stop when you get to the seeds
2 T toasted pine nuts
2 T crumbled goat cheese
2 teaspoons olive oil
1/2 tsp. apple cider vinegar (or lemon juice)
1/8 tsp. very finely diced fresh garlic
2-3 T. fresh basil, chiffonade style (plus more for garnish on top if desired)
Salt and pepper to taste
In a small bowl, mix together olive oil, vinegar (or lemon juice) and diced garlic. Set aside.
In a medium size bowl add the zucchini ribbons, goat cheese, toasted pine nuts and basil.
Pour prepared oil mixture over the top and toss together well.
Salt and pepper to taste. Top with additional fresh basil if desired and serve.