Grilled Zucchini Ribbon Salad Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
229
FAT
70%
CHOL
0%
SOD
2%

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Ingredients for 12 servings

6 tablespoons toasted pine nuts, optional

1 cup extra-virgin olive oil, divided

6 to 8 large zucchini, roughly 4 pounds

6 cloves minced garlic

2 tablespoon freshly chopped parsley leaves

2 lemons juiced

2 tablespoon freshly chopped basil leaves

1/2 teaspoon red chili flakes

Sea salt, preferable gray salt and freshly ground black pepper

Shaved Parmesan, to taste

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