This timely recipe was shared by a wonderful cook (Ann B.) who happens to be one of our members. Thank you, Ann!
Zucchini Salad
This zucchini salad recipe looks fancy, but it's really super simple to prepare.
The lemon juice & olive oil dressing makes it taste fresh.
This zucchini salad goes well with everything from lasagna to baked cod.
Prep Time: 15 minutes
Ingredients:
2 lb. small zucchini, washed and ends trimmed
1/4 cup chopped red onion
zest of one lemon
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
kosher salt and freshly-ground black pepper to taste
grated Parmesan cheese (optional)
Preparation:
With a vegetable peeler, shave zucchini into long ribbons. Place in a serving bowl.
Toss with chopped onion.
In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt and pepper. Taste and adjust seasoning. Pour over zucchini and onions.
Let mixture marinate, refrigerated, for at least 30 minutes.
Remove from refrigerator. Sprinkle with Parmesan cheese, if desired.
*Tips and suggestions from Ann B:
Better if marinated overnight - we used pecans instead of walnuts (just as yummy) - and I think a few teaspoons of vermouth added to the dressing might be a good idea. Also, we doubled the amount of chopped red onion. Pass the Parmesan cheese at the table.