Servings:
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about
scaling
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Cook Time: |
1 Hour |
Prep Time: |
20 Min |
Cook Method: |
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Cook Temp: |
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1. Trim ends from each zucchini. Working one at a time, hold zucchini firmly on work surface and, using a vegetable peeler,
shave lengthwise into long ribbons, rotating zucchini as necessary to ease shaving; discard any scraps. Place ribbons (youfll have about 10 cups) in a colander set over a bowl, sprinkle with 1.2 tsp. salt, toss to mix, and allow zucchini to drain for about 45 minutes (it should exude about 1.3 to 1.2 cup liquid). Rinse zucchini under cold running water, drain well, and dry gently with paper towels.
2. While zucchini is draining, toast walnuts. Heat a small skillet on medium low. Add nuts and stir frequently with a wooden
spoon until toasted, about 5 minutes. Watch carefully so they do not burn. Remove from heat, chop coarsely, and set aside.
3. In a large, nonreactive serving bowl, mix vinegar, lemon juice, shallot, anchovy (if using), remaining 1.4 tsp. salt, and pepper.
Whisk in walnut oil and mix thoroughly. Add zucchini, walnuts, Parmesan, and parsley and toss gently to mix. Serve immediately.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
|
Serving Size
(233g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 186 |
Calories from Fat 133 |
| |
% Daily Value * |
| Total Fat 14.8g |
23% |
| Saturated Fat 3g |
13% |
| Trans Fat 0g |
|
| Cholesterol 8mg |
3% |
| Sodium 450mg |
19% |
| Total Carbohydrate 10g |
3% |
| Dietary Fiber 3g |
12% |
| Sugars 4g |
|
| Protein 7g |
|
| Vitamin A 14% |
Vitamin C 62% |
| Calcium 15% |
Iron 7% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
6 ea |
Fresh medium zucchini squash |
|
3/4 tsp |
Salt, divided |
|
2/3 cup |
Walnuts halves |
|
1 Tbs |
White wine vinegar |
|
1 1/2 tsp |
Fresh lemon juice |
|
1 ea |
Shallots, medium, peeled, finely chopped |
|
1/2 tsp |
Black pepper, freshly ground |
|
2 Tbs |
Oil, walnut |
|
1/2 cup |
Parmesan cheese, shaved |
|
3 Tbs |
Fresh flat leaf parsley, finely chopped |
|
