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Ingredients
- 1 medium zucchini
- 1 cup arugula
- 1/2 cup fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 1 tablespoon olive oil
- 2 teaspoon lemon juice
- Sea salt
- Parmigiano-Reggiano
Preparation
Step 1
1. 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.
2. 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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