Parmesan Zucchini Noodles : A no-cook gluten-free and low-carb recipe for raw zucchini noodle salad with Italian flavor. It's unbelievably quick, delicious and healthy!
Trim the ends of the zucchini and cut into noodles, ribbons or matchsticks with a knife, spiralizer or vegetable peeler.
Put the zucchini in a large bowl and pour the olive oil over. Toss gently to coat the strands, then season with salt to taste (I use 1/2 - 1 teaspoon usually).
Add the lemon juice, zest, walnuts, and chili flakes and toss again.
Top the bowl with the herbs and shave cheese over the top with a vegetable peeler.
Notes
To toast walnuts: Arrange on a baking sheet and bake for 10 minutes in a 350-degree oven, or in a heavy skillet over medium-low heat until lightly golden.