Grilled Zucchini Ribbon Salad with Pine Nuts and Parmesan

This Memorial Day make your grilling experience a
healthy one! This is a light and fresh salad that you
can pair with anything! 

    * 6 to 8 large zucchini or  4 pounds
    * 1 cup extra-virgin olive oil, divided
    * Sea salt and freshly ground black pepper
    * 5 cloves minced garlic
    * 1/2 teaspoon red chili flakes
    * 2 lemons juiced
    * 3 tablespoon freshly chopped parsley leaves
    * 2 tablespoon freshly chopped basil leaves
    * 7 tablespoons toasted pine nuts, optional
    * Shaved Parmesan, to taste

Prepare by heating a gas grill to high.

Utilizing a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss with 1/3 of the olive oil, sea salt and pepper, to taste. Grill the zucchini ribbons on 1 side, until lightly marked and wilted, approx. 1 to 2 minutes. Place in a baking dish and let cool.

When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts and Parmesan. Spread onto a serving platter, top with pine nuts and sprinkle Parmesan over the top.