Wondering what to do with all that zucchini from your garden? This recipe comes from the Complete Italian Vegetarian Cookbook. My additions/ changes are in bold print.
4 medium zucchini (about 1-1/2 pounds), scrubbed and ends trimmed
1 medium onion
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice 1-1/2 Tbsp lemon juice plus 2 tsp cider vinegar
Salt to taste
10 large fresh basil leaves, cut into very thin strips
Slice the zucchini and onion as thin as possible. Place in large bowl and refrigerate until well-chilled (at least two hours; may be refrigerated for several hours).
When ready to serve, whisk together oil, lemon juice, vinegar, and salt in small bowl. Drizzle over the zucchini and sprinkle with shredded basil leaves. Toss and serve immediately.
Leftovers keep very well in the refrigerator.
This also works well with yellow summer squash, cousa squash, or a combination.
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