How to make it

  • Trim ends from zucchini
  • Holding each zucchini firmly and using a vegeatable peeler, shave lengthwise into long ribbons, rotating zucchini as necessary to facilitate shaving, discard any scraps
  • Place ribbons(there’ll be about 10 C) in a colander and set over a bowl, sprinkle with ½ tsp salt, toss to mix and allow to drain for about 45 minutes (it should exude about 1/3 to ½ C liquid)
  • Rinse zucchini under cold water. Drain well and dry gently with paper towels
  • While zucchini is draining, coarsely chop walnuts and walnuts by heating a small skillet on medium low and stirring frequently with a wooden spoon, about 5 minutes
  • In a large non-reactive serving bowl, mix vinegar, lemon juice, shallot and anchovy (if using), remaining ¼ tsp salt, and pepper
  • Whisk in walnut oil and mix thoroughly
  • Add zucchini, walnuts, Parmesan and parsley and toss gently
  • Serve immediately

Reviews & Comments 2

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    " It was excellent "
    sparow64 ate it and said...
    Sounds wonderful! Saving to try.
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    " It was excellent "
    momo_55grandma ate it and said...
    love that zuchinni and all the flavor thanks bunches
    Was this review helpful? Yes Flag

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