September 2019 Recipe of the Month

Zucchini Salad

This month’s recipe comes from Faith K. An inventive way to use zucchini in a refreshing and tasty salad. If you are using ready-made zoodles, here’s how to make your own.

 

 

Zucchini Salad

1/2 cup extra-virgin olive oil
2 tbsp. fresh lemon juice or Lemony Herb Vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried crushed red pepper
2 lbs. medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Whisk oil, lemon juice, salt, pepper, and crushed red pepper in a small bowl to blend.  Set dressing aside.

Using vegetable peeler and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick).

Place ribbons in large bowl.  Add basil and nuts, then dressing; toss to coat.
Season to taste with salt and pepper.  Using vegetable peeler, shave strips from Parmesan wedge over salad. 

Note from the chef: Cut the dressing by 1/3.

Spectacular dahlias are now blooming at the Minnesota Landscape Arboretum

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