Zucchini Ribbon Salad
This is a simple recipe, and although we aren't yet in the thick of zucchini season, it's a wonderful recipe to have up your sleeve to enjoy an excess of zukes. Once marinated, the zucchini can be enjoyed as-is, or you can do a very quick sauté as we did to gently cook the zucchini. This makes enough for a side dish for 3-4 people, but can be doubled to make a more substantial main dish for 2-3 people.
Ingredients
- 2 medium zucchini
- 1 half lemon, juiced
- 1 tsp salt
- black pepper to taste
- 2 Tbsp olive oil, divided
- 3-4 Tbsp grated parmesan
- 4-5 basil leaves, torn
Instructions
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Using a vegetable peeler or mandolin, peel thin ribbons of zucchini into a large bowl. Add lemon juice and salt, and place covered in the fridge for 1-4 hours. This will soften the zucchini.
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Remove from fridge and drain excess liquid. At this point you can either place zucchini into a serving dish and add olive oil, basil, and parmesan, and black pepper and serve, or you can do a quick 2 minute sauté in a pan, and add the remaining ingredients once in the serving dish. Cooking the zucchini softens it further, and keeping it uncooked allows it to have a bit more substance and brightness.