Directions:
- In a bowl, mix 1/4 cup champagne vinegar, 2 tablespoons minced shallot, and 1 teaspoon salt. Let stand 5 minutes.
- Whisk in 3/4 cup extra-virgin olive oil.
- Rinse 2 small green and 2 yellow zucchini (8 ounces total) and trim off ends. Using a mandoline, slice squash lengthwise 1/16 inch thick, discarding first and last slices from each.
- In single-layer batches, steam squash over boiling water until barely tender when pierced, about 1 1/2 minutes. Arrange warm slices in a single layer in a cooking parchment-lined baking pan and brush tops with vinaigrette. Cover and chill until cold, at least 20 minutes.
- Arrange slices, mixing colors evenly, on six large plates. Drizzle with a little more vinaigrette and sprinkle with 1/3 cup toasted pine nuts (2 oz.) and 1/2 cup slivered fresh basil leaves.
- Shave Parmigiano-Reggiano cheese over servings to garnish, and drizzle with a little more olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1950.55 Kcal (8167 kJ) | ||
| Calories from fat | 1869.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 207.75g | 320% | |
|---|---|---|---|
| Sodium | 2339.13mg | 97% | |
| Potassium | 1376.77mg | 29% | |
| Total Carbs | 20g | 7% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 13.65g | 27% | |
| Vitamin C | 79.2mg | 132% | |
| Iron | 5.1mg | 29% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 365.13 Kcal (1529 kJ) | ||
| Calories from fat | 350 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.89g | 320% | |
|---|---|---|---|
| Sodium | 437.88mg | 97% | |
| Potassium | 257.73mg | 29% | |
| Total Carbs | 3.74g | 7% | |
| Sugars | 0.63g | 14% | |
| Dietary Fiber | 0.87g | 19% | |
| Protein | 2.55g | 27% | |
| Vitamin C | 14.8mg | 132% | |
| Iron | 1mg | 29% | |
| Calcium | 12mg | 6% | |
* 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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