Zucchini has such a presence in spring and summer, and even though the weather isn’t cooperating, it IS almost summer. While I love all vegetables, zucchini is probably my least favorite. It can be bitter, and it has a weird shoe-y after taste (to me). But it’s so easy to find, and so easy to use, and therefore I think a good recipe for zucchini is worth noting.
The only tool thing this recipe requires that you may not already own is a Japanese Mandoline. This purchase is worth the minor investment. Mandolines are amazing (ratatouille, chips, thin slices of cucumber, ribbons of veggies, etc. etc.)
This recipe is both pretty and yummy. I’ve made minor changes, but mostly it’s the recipe from America’s Test Kitchen: 30-Minute Suppers, which is a magazine found on newsstands right now.
*feta served on the side for non-dairy eaters
Zucchini ribbon salad with olives, mint and feta
4-6 small zucchinis (depending on size)
3 tablespoons shredded mint
1/2 cup halved kalamata olives
1/2 cup crumbled feta cheese
Dressing:
1/4 cup extra virgin olive oil
1 garlic clove, minced
Juice of half a lemon (depending on size, or to taste)
Zest of half a lemon
Salt and pepper
Slice the zucchini into thin ribbons, lengthwise; preferably by using a Japanese mandolin, but you could also try doing this with a vegetable peeler. I like my ribbons to be on the thin side, about 1/16 of an inch thick.
Halve some olives, julienne or shred some mint. Crumble some feta.
Combine and whisk the dressing into a small bowl.
Combine the zucchini ribbons with the olives, mint and feta. Pour dressing over the salad. Lightly toss. Serve immediately.
Enjoy…