Raw Zucchini Ribbons with Parmesan and Sun-dried Tomatoes

This is a beautiful vegetarian dish that is a great way to use abundant zucchini in the summertime.  The thin ribbons tossed with salty sun-dried tomatoes, Parmesan, and good olive oil make this a great meal itself.

Serves 4 to 6 as an appetizer/salad

Serves 4 to 6 as an appetizer/salad

2-3 small whole zucchini
1 tablespoon sea salt
3 tablespoons extra virgin olive oil
Freshly cracked black pepper, to taste
2 ounces sun-dried tomatoes, drained
2 ounces shaved Parmesan
3-4 basil leaves, torn

Remove the stem end of the zucchini. Using a mandoline, vegetable peeler, or sharp knife, slice off a 1/8-inch strip lengthwise and dispose. Using this long, white exposed shape as a guide, continue to slice very thin pieces off the zucchini and gently set aside in one layer on a platter. 

Sprinkle 2 teaspoons salt evenly across the strips and set aside for about 10 minutes.  Blot with a kitchen towel.  Place zucchini in bowl with the sun-dried tomatoes and Parmesan.  Toss with black pepper, and garnish with basil.  Taste to see if more salt is needed, and serve.

SaladsEvan Wei-Haas