Recipe courtesy of Jake Smollett
20 min
20 min
4 to 6 servings


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil 
  • 1 red Fresno chile, finely sliced
  • 1 lemon, zested 
  • Kosher salt and freshly ground black pepper
  • 2 large zucchini, ends trimmed 
  • 2 tablespoons freshly grated Parmesan
  • 3 large fresh basil leaves, cut into chiffonade 
  • Flaky sea salt, for garnish, optional 


In a small mixing bowl, whisk together the lemon juice, olive oil, Fresno chile, lemon zest and a pinch of salt and black pepper until emulsified.

Using a peeler, peel the zucchini lengthwise into ribbons.

Lay 8 ribbons of zucchini, side-by-side, flat on the bottom of a serving platter to create a bed. Then whimsically arrange the remaining ribbons on top. Drizzle the dressing over the top. Sprinkle with the Parmesan, basil and flaky salt if using.

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