Marinated Zucchini SaladSubmitted by: HEART2HAND2
IntroductionWonderful for all those extra veggies that start popping up in July and August. Wonderful for all those extra veggies that start popping up in July and August.
1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1-2 tablespoon extra virgin olive oil
fresh ground black pepper
2-3 tablespoons fresh basil or fresh parsley, chopped
Toss the thinly sliced zucchini (I used the slicing attachment with my food processor) with the lemon juice, garlic halves, olive oil; salt and pepper to taste. Remember to use a non-reactive bowl for marinating.
Cover bowl and refrigerate 4-8 hours, stirring occasionally.
Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
Adjust seasoning if necessary.
Best eaten within 24 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user HEART2HAND2.