Shaved zucchini salad with Parmesan and pine nuts from Bon Appétit Magazine, August 2010 (page 73)

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Notes about this recipe

  • nicolepellegrini on July 20, 2025

    Delightfully refreshing and a great summer salad. I didn't even slice my zucchini that thin, but giving it some time to marinate softened them up perfectly.

  • peaceoutdesign on April 01, 2021

    I used a mandoline very thinly set and used the blade setting that made a little wider than Fettucine size strips. I thought that the whole width of the zucchini would make it sloppy to eat. This was easy and very fresh tasting.

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