Compensation for this post was provided by Huhtamaki Inc. for the Chinet® brand via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Huhtamaki Inc. for the Chinet® brand or AOL.

Let the countdown to summer begin! We officially only have 5 weeks until school is out for summer here in So Cal and I can hardly wait. I am already planning long, leisurely beach days with the kids and lots of al fresco dining with friends and family.

I swear there just isn’t anything more relaxing than dining in the open air! When the weather is hot and I am yearning to get outdoors I have a few go-to, no cook recipes that are easy to make, but so delicious that my friends and family think I slaved away in the kitchen all day. This Zucchini Carpaccio with Spinach and Basil Salad totally fits the bill – easy, fast and boy does it make a delicious impression!

The only thing that could potentially wreck my summertime vibes after a day full of great food, friends and sun would be a mountain of dishes to haul home and wash. So, this year I am making things a bit easier on myself and keeping a stash of Chinet® Classic White™ plates and napkins on hand in our picnic basket.

The convenience that comes with a short cut like paper plates used to leave me with a bit of guilt, but I don’t even feel bad about taking the convenient route now knowing that the Chinet® products I am packing are eco-friendly and compostable! All I have to worry about is relaxing and having a good time, bring on summer!

For more entertaining inspiration visit mychinet.com!

Easy Zucchini Carpaccio with Spinach and Basil Salad

• Author: Beard and Bonnet
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x

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Ingredients

• 1 pound zucchini
• 1 teaspoon salt, divided
• 4 cups spinach
• 1 cup torn basil leaves
• ½ cup Parmigiano-Reggiano, coarsely grated
• 1 1/2 tablespoons good quality extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• Salt and black pepper to taste
• ¼ cup toasted pine nuts
• Zest of 1 lemon
• ¼–1/2 teaspoons crushed red pepper flakes
• 3 large basil leaves, chiffonade

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Instructions

1. With a mandolin, slice the zucchini into thin rounds. Place the slices into a large colander set over a bowl and toss with 3/4 teaspoon salt; leave uninterrupted for 20 minutes to drain.
2. Rinse the slices well, drain and pat dry with a kitchen towel.
3. In a large mixing bowl combine the spinach and basil. Toss gently to combine then sprinkle with ¼ cup Parmigiano-Reggiano, remaining ¼ teaspoon salt and pepper to taste. Drizzle 1 ½ tablespoons oil and lemon juice over the greens and toss together.
4. Arrange the greens on a platter and top with the zucchini. Sprinkle the remaining Parmigiano-Reggiano, pine nuts, lemon zest, red pepper flakes and chiffonade basil over the top. Serve immediately.

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