• 1 medium zucchini
  • 1 cup arugula
  • 1/2 cup fresh basil, chopped
  • 1/4 cup toasted pine nuts
  • 1 tbsp. olive oil
  • 2 tsp. lemon juice
  • Salt and pepper
  • Parmesan or Asiago, shaved


  1. Halve zucchini length-wise and steam for 7 minutes. Make sure it does not get mushy. Lay on paper towels to dry. Once cool, cut into paper-thin slices.
  2. Place zucchini slices on plate and top with arugula, basil, pine nuts, olive oil, lemon juice, and cheese.


Recipe from Walden restaurant in NYC