After several days on our boat there are fewer vegetable options. Zucchihi keeps for a long time on the shelf of our ice box so we grill a lot of zucchini. It was a hot night and we weren't planning to grill, so what to do with the zucchini? I thought of a shaved zucchini pizza we had recently at Three Tomatoes. I had been intending to use shaved zucchini with pasta, but it was too hot a night for pasta. Then I remembered Shaved Asparagus Salad. I didn't have scallions, but I did have a have basil (rooted basil keeps for a very long time in water). Recipe serves 2, scale accordingly.
Wash and dry
2 small zucchihi, remove the stems and cut in half lengthwise
Using a vegetable peeler, thinly slice the zucchini, starting at one edge, into thin ribbons. Use a sharp knife to slice any residual pieces into small, thin pieces.
Put the shaved zucchini into a bowl, The make the dressing by combining:
2 T extra virgin olive oil
2 t fresh lemon juice
Pepper to taste
2 T thinly sliced basil (and/or 2-3 thinly sliced scallions)
Add the dressing to the salad and gently toss.
Top with freshly grated Parmesean.
Reviewed 6/18/2017
