How to make it

  • In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry and place in a bowl.
  • In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs and extra virgin olive oil, whisk to combine.
  • Toss the zucchini with the dressing, add the nuts and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.
  • That's all folks.
  • Per Serving: 111 Calories; 10g Fat (1g Sat, 7g Mono, 1g Poly); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium.

Reviews & Comments 4

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  • elgourmand 6 years ago
    Just harvested a few giant Zuchs so now I limber up my "awesome knife skills" and do this sucker. Thanks. RJ
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  • ttaaccoo 6 years ago
    I totally agree with you when it comes to the 'categories'! my fave is "nothing specific". a fill-in space seems more appropriate to me. thanks for this zuke recipe. sounds good!
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  • luisascatering 6 years ago
    pretty cool how it looks like pasta!
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  • DetroitTokyo 6 years ago
    Beautiful! Sounds very tasty, too.
    Was this review helpful? Yes Flag

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