People Magazine
1 medium zucchini
1 cup arugula
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1 Tbsp olive oil
2 tsp lemon juice
sea salt
Parmigiano-Reggiano
Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy. Lay on paper towels to drain. When zucchini is cool, cut into paper-thin slices.
Place zucchini slices on a plate and top with arugula. Garnish with basil, pine nuts, olive oil, lemon juice, salt to taste and Parmigiano-Reggiano.
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