BC Association of Farmers' markets
  At the Market  

We represent a community of individual markets, or as we see it, a community of difference. Each market reflects the uniqueness of the neighbourhood and the diversity of the community.


Zucchini Salad with Parmesan & Pine Nuts

Zucchini Salad with Parmesan & Pine Nuts

Courtesy of the Prince George Farmers Market who says, "Try this deliciously refreshing recipe and you'll look at zucchini differently."

  • 2 medium sized zucchinis
  • 2 Tbsp pine nuts, toasted
  • 1 tsp lemon zest
  • Juice form 1 lemon
  • 1/2 cup Parmesan cheese, grated, plus 1/4 cup for serving
  • 6 Tbsp extra virgin olive oil
  • 1 to 2 tsp honey to taste
  1. Heat a small skillet until very hot. Add the pine nuts and roast for a few minutes or until they are light brown.
  2. Prepare your zucchini: Cut off each end and peel zucchini lengthwise with a potato peeler or mandolin 1/16 inch thick. Evenly divide the mound of zucchini ribbons into your salad bowls. Keep ribbons cold as you prepare the rest of the salad.

    Note: Only peel zucchini right before you serve this salad as the zucchini has a lot of water in them and the ribbons will become soggy. Refrigerating them helps cut down on the sogginess.
  3. Prepare dressing: Combine lemon zest, lemon juice, 1/2 cup Parmesan cheese and olive oil and blend until almost smooth. Add honey to taste.
  4. Dress with lemon/Parmesan dressing, add roasted pine nuts and Parmesan savings on top of each serving of zucchini ribbons and serve immediately.
  5. Each zucchini serves one person generously.