Directions:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using 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. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.29 Kcal (860 kJ) | ||
| Calories from fat | 162.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.09g | 28% | |
|---|---|---|---|
| Cholesterol | 3.22mg | 1% | |
| Sodium | 278.11mg | 12% | |
| Potassium | 745.88mg | 16% | |
| Total Carbs | 5.95g | 2% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 54mg | 90% | |
| Iron | 2mg | 11% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 112.33 Kcal (470 kJ) | ||
| Calories from fat | 89.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 28% | |
|---|---|---|---|
| Cholesterol | 1.76mg | 1% | |
| Sodium | 152.17mg | 12% | |
| Potassium | 408.11mg | 16% | |
| Total Carbs | 3.26g | 2% | |
| Sugars | 0.24g | 2% | |
| Dietary Fiber | 1g | 7% | |
| Protein | 3.89g | 14% | |
| Vitamin C | 29.5mg | 90% | |
| Iron | 1.1mg | 11% | |
| Calcium | 51.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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