Zucchini Quandry?

Is your garden just overflowing with gigantic zucchini?  I've never grown it because I usually have friends that are very generous with their bountiful harvest come the end of summer.   And this year my daughter and her hubby rented a plot in a community garden, so we're all reaping the benefits of their green thumbs!  I just came across this recipe for using up some of that zucchini.  And if you have that pot of basil just going to seed on the patio, here's a great way to use some of that,too!

What I love about this (even though I haven't even tried it I just KNOW I'm gonna love it!) is that it's quick, easy, fresh and RAW!  Mmmmmm!  My mouth's already watering!  Here's the recipe. You can check out more at epicurious.com

FYI - the reviews say that there is too much dressing and you definitely don't want to put it on the zucchini too early or you'll just have soggy stuff!

• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 2 pounds medium zucchini, trimmed
• 1/2 cup coarsely chopped fresh basil
• 1/4 cup pine nuts, toasted
• Small wedge of Parmesan cheese
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  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.