Zucchini Salad with Lemon, Toasted Hazelnuts and Parmesan Cheese

With Bonterra Organic Wines

Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...

serves 6-8


1/2 cup raw hazelnuts

2 lbs zucchini, washed and ends trimmed

2 lemons

1/2 cup olive oil

salt and freshly ground black pepper

red pepper flakes, to taste

1/2 cup hazelnuts

1/2 cup shaved Parmesan cheese

2 tbsp minced chives

1 tbsp chopped mint

2 tbsp chopped parsley


Preheat the oven to 350˚F. Place the hazelnuts on a baking tray and toast for about 8 minutes. Let cool slightly, then place in a tea towel and rub the skin off. Chop coarsely and set aside.

Meanwhile, spiralize the zucchini and place in a large bowl. Season with salt and let site for about 15 minutes, then drain off water.

In a small bowl add the zest and juice of both lemons. Season with salt and pepper, then slowly whisk in the olive oil. Add the dressing to the zucchini and toss to coat. Season with red pepper flakes and more salt and pepper. Add the chopped hazelnuts, Parmesan cheese and herbs and serve.