Recipe uploaded by

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Whisk the dressing ingredients together. Toss the courgette with the dressing and leave for 10 minutes.
2. Toss with, pine nuts and basil then scatter with parmesan.

Per serving (without parmesan)

168 kcalories, protein 3.8g, carbohydrate 3.1g, fat 15.6 g, saturated fat 2g, fibre 1.4g, salt 0.01 g

Latest comments and suggestions

• jilly

  29 May 2008

  jilly commented on this recipe

  very more ish. Will definitely be having this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jilly

  29 May 2008

  jilly rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rog

  09 July 2008

  Rog rated and commented on this recipe

  

  Really good and very flavoursome! An interesting way of using up a glut of courgettes. I added some diced chicken to make it a more substantial meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andrea

  04 October 2008

  Andrea rated and commented on this recipe

  

  I made this as an antipasta but I would definately make this again with some grilled chicken for a light meal. I made this to use up some courgettes that needed eating and was not disappointed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6339/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 courgettes , cut into long ribbons with a potato peeler
• 4 tbsp pine nuts , toasted
• a handful basil leaves, shredded
• a handful parmesan shavings to serve

DRESSING

• 2 shallots , finely chopped
• 1 red chilli , finely chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 4 courgettes , cut into long ribbons with a potato peeler
• 4 tbsp pine nuts , toasted
• a handful basil leaves, shredded
• a handful parmesan shavings to serve

DRESSING

• 2 shallots , finely chopped
• 1 red chilli , finely chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice

Per serving (without parmesan)

168 kcalories, protein 3.8g, carbohydrate 3.1g, fat 15.6 g, saturated fat 2g, fibre 1.4g, salt 0.01 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk