Late Summer is a time when many of us have zucchini coming out of our ears so to speak. Whether it's our our garden grown or a neighbours, I'm always left wondering, after baking endless zucchini muffins just what to do with it all. This salad is very hearty and doesn't involve any cooking which is always a plus during the hot days of summer. I always use my little toaster/convention oven to toast the nuts as it won't heat up the whole house.
Whisk the oil, lemon juice, garlic and salt and pepper in a medium bowl; Set aside. Using a vegetable peeler slice the zucchini from top to bottom creating ribbons. Keep rotating the zucchini to slice all the sides. Discard the core that is left as it will most likely be a bit seedy. Place the ribbons in the bowl with the dressing.
Gently toss the zucchini ribbons in the bowl with the dressing using your hands. Add the sliced basil. Just before serving add the chopped hazelnuts