Hazelnut-Zucchini Salad

1. 1

   Preheat the oven to 375.

2. 2

   Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant; transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins.

3. 3

   Coarsely chop the hazelnuts.

4. 4

   Arrange the zucchini strips on a platter and sprinkle with the lemon zest and lemon juice.

5. 5

   Drizzle with the oil; season with sea salt and pepper.

6. 6

   Scatter the hazelnuts over the zucchini and garnish with mint and Parmigiano-Reggiano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.