SHREDDED ZUCCHINI SALAD

"A combination of green and golden zucchini varieties works well in this wonderful hot-weather side dish."

3 medium zucchini (about 1 1/4 lbs total), cut into long thin strands
2 tablespoons unseasoned rice wine vinegar
3 tablespoons extra-virgin olive oil
salt and freshly-ground black pepper (to taste)
1/4 cup lightly-toasted pine nuts
2 tablespoons thin ribbons of basil
2 ounces parmesan cheese, thinly shaved

Drain the zucchini in a colander for about 20 minutes; gently squeeze to remove excess water.

Place the zucchini in a large serving bowl. Add the vinegar, oil, salt, and pepper and mix well. Just before serving, gently toss in the pine nuts, basil, and cheese.

Servings: 6
Source: Mostly Vegetables by Susan Costner