The open market had huge zucchini today. Since the weather is nice to eat outdoors, a cool zucchini salad seems to hit the spot!
Insalata Zucchini (Italian)
Serves 3
3 small to medium size zucchini
1 1/2 Tbs. (25 ml) olive oil
1/4 cup (60 ml) fresh organic lemon juice (= 1/2 lemon)
1 tsp. (5 ml) each fresh chopped: parsley, basil, and dill
1/4 cup (60 ml) each: Parmesan (or dairy free cheese) and toasted pine nuts or other nuts.
1. Shave zucchini with a vegetable peeler into ribbons. Place in a bowl.
2. Gently toss zucchini with olive oil, lemon juice, herbs.
3. Top with shaved Parmesan (or dairy free cheese) and nuts.
4. Serve immediately.
zucchini plant with enable flowers
