al dente isn't probably the first word you would use as a descriptor for zucchini, but for this vegetable side dish it is the best one.
We need to give a shout out to Jamie Oliver for this innovative approach.
This recipe is incredibly simple. With nothing more than a few zucchini, a vegetable peeler, a squeeze of lemon juice and a glug of olive oil you can enjoy this crunchy side dish too.
Raw yet delicate. Zippy with a kick!
And yes, there is yet another use for zucchini!
Enjoy!
Shannon
Zucchini Ribbon Salad
adapted from Jamie Oliver
4 zucchini, (i used 2 green zucchini and 2 yellow crookneck squash)
juice of half a lemon, or a whole if it's stingy
a glug or two just to moisten
salt and pepper
Wash zucchini and trim the ends if needed. Then with a vegetable peeler take the outer section of each squash making thin ribbons, I stop once I get down to the core. Then squeeze on the lemon juice, a glug of olive oil and salt and pepper. You can serve immediately or let set for up to an hour. If you have any leftover it is a great addition to some freshly cooked linguine and Parmesan.
Serves 4
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