Local Flavors, Deborah Madison
1 pound or more zucchini, 6 to 8 inches long
sea salt and freshly ground pepper
¼ cup pine nuts
extra virgin olive oil
freshly grated Parmigiano-Reggiano
10 large opal basil leaves, or other basil, torn
- slice the squash in half lenghwiise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden.
- When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil and serve.