Baby Zucchini Salad with Yellow Bell Pepper Green Onions and Basil

Ingredients

• ¼ cup lightly toasted hazelnuts (coarsely chopped)
• 3 cup loosely packed fresh basil leaves (divided)
• ¼ cup fresh flat-leaf parsley leaves
• 3/4 cup olive oil (plus more if needed)
• ½ cup fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper (plus more for seasoning)
• 2 cans (15 oz each) cannellini beans (drained and rinsed)
• 1 pound baby zucchini (trimmed and thinly sliced on the diagonal)
• 1 yellow bell pepper (cut into ⅓‑inch dice)
• 4 green onion, sliced (white and light green parts)
• Parmesan cheese (as needed for garnish)

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