Shaved Zucchini Salad With Parmesan and Pine Nuts

From The Oregonian - Tuesday January 8th

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts or blanched almonts, toasted
1 small wedge parmesan cheese

Using a vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16-inch thick).

Place ribbons in large bowl.

In bowl, whisk oil, lemon juice, salt, pepper and red pepper flakes.

Add basil and nuts, then dressing; toss to coat.

Season to taste with salt and pepper.  Plate salad on individual plates.  Using vegetable peeler, shave strips from Parmesan wedge over salad.

Note: to toast pine nuts, spread on baking sheet and bake in a preheated 350-degree oven for 3-5 minutes.  Check after 3 minutes.  Then go form browned to burned in a matter of seconds.  For almonds, bake for 5-8 minutes until they start to brown.