Zucchini Part Deux

I always get the late afternoon munchies. Instead of going for a tasty baked good, I looked through my fridge and found some zucchini. I remembered a delicious slaw I had recently had at a bakery in Corvallis, Ore., and decided to duplicate it. It took just a few minutes to make. My salad was fresh and satisfying. It’s a great way to use up all that zucchini that’s around this time of year.

I’ll be playing around with different variations of this salad and I hope you do, too. I’m especially excited about trying it with ricotta salata — a hard, salty version of creamy ricotta — and fresh mint. And maybe some roasted garlic. I’ll let you know how it goes.

Zucchini and Red Pepper Slaw

Use a food processor with a grater attachment to make quick work of the grating. Bottled, roast red bell peppers may be a little zesty, so you may need less vinegar. Adjust to your taste preference. Serves 2.

1 large zucchini, grated (2 cups total)

½ cup roasted red bell peppers (bottled or roasted at home), cut into ½-inch pieces

2 tablespoons white balsamic vinegar

kosher salt and freshly ground black pepper to taste

_1/8 cup pine nuts, toasted

¼ cup grated or shaved Parmesan cheese

Combine zucchini, red bell peppers, vinegar, salt and pepper in a bowl. Top with pine nuts and cheese. Serve and enjoy!