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–+ servings

Shaved Zucchini, Shallot & Parmesan Salad

Serves 4 servings as a topping
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Close-up of giant zucchini Parmesan chicken cutlet topped with shaved zucchini salad

Ingredients 

  • 2 small zucchini
  • 1/2 small shallot very thinly sliced
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 tbsp extra-virgin olive oil
  • Flaky sea salt to taste
  • Freshly cracked black pepper to taste
  • 1/3 cup shaved or freshly grated Parmesan
  • 1/4 cup thinly sliced fresh basil

Directions 

  • Use a vegetable peeler, mandoline or spiral grater to shave the zucchini into very thin ribbons.
  • Add the zucchini and very thinly sliced shallot directly to a bowl.
  • Add the lemon juice, lemon zest and olive oil. Season with flaky sea salt and plenty of freshly cracked black pepper.
  • Toss gently just before serving.
  • Add the Parmesan and basil and toss once more.
  • Pile the salad over the hot crispy zucchini chicken cutlet and finish with extra Parmesan and black pepper, if desired.
Dress the salad right before serving so the zucchini stays crisp and fresh. Add the sliced shallot directly to the bowl; no pre-pickling is needed.