Zucchini Ribbons with Pine Nuts

Late summer. Too much zucchini. What to do? Try this clean, simple recipe for an abundance of our favorite summer harvest. Serve it alongside Grilled Shiitake and White Bean Burgers with Watercress Pesto or a simple grilled white fish, with Watermelon-Lime Sorbet or  Honey-Orange Sherbet for dessert.

Serves 4

1 medium to large zucchini
1 tablespoon ghee or olive oil
1 small shallot, very thinly sliced crosswise
1/4 cup pine nuts
2 tablespoons finely chopped parsley, tarragon or rosemary
Shaved Pecorino-Romano cheese or other hard, sharp cheese (optional)

1. Place a layer of paper towels or two kitchen towels on a flat surface. Trim and discard stems from zucchini. Using a vegetable peeler, slice long, thin ribbons from the zucchini, including skin and white flesh, onto the towels. When you reach the inner core of seeds, stop peeling. Cover zucchini strips with another towel and gently press out excess moisture.

2. Heat ghee or olive oil in a medium skillet over medium heat and cook shallot for 4 to 5 minutes, until golden. Add zucchini, toss to coat, and cook, stirring, for about 5 minutes, until tender and lightly browned.

3. Transfer zucchini to a bowl and cover to keep warm. In the same pan, toast pine nuts for 1 to 2 minutes, until fragrant and just starting to turn golden. Add to bowl with zucchini, and toss to mix. Add herbs, toss again to mix, and season to taste with salt and pepper.

4. To serve, divide vegetables between individual plates, top with cheese, if desired, and serve immediately.