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Recipe: Zucchini slaw

Recipe: Zucchini slaw
Zucchini slaw (Kirk McKoy / Los Angeles Times)

Total time:

25 minutes

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Servings:

6 to 8

2 pounds zucchini (about 6 small or 3 to 4 medium)

4 plum tomatoes, seeded and diced into 1/4 -inch pieces

1 teaspoon minced garlic

1/4 cup sherry vinegar, or to taste

2 tablespoons best-quality olive oil, or to taste

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

8 large basil leaves thinly sliced

1/2 cup toasted pine nuts

Shaved Parmigiano-Reggiano for garnish

1. Trim the ends

from the zucchini and cut them crosswise into 3-inch pieces. Julienne the pieces down to the core (discard the seeded core); then place the julienned strips into a large bowl.

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2. Gently stir in

the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste the slaw and adjust the flavor and seasoning as desired, then stir in the basil. The slaw can be made up to this point up to 3 hours in advance and stored, covered, in the refrigerator. This makes about 7 cups slaw.

3. Just before serving,

stir in the pine nuts. Serve the slaw with a few shavings of Parmigiano over each portion.

Each of 8 servings:

112 calories; 3 grams protein; 6 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 159 mg. sodium.

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