“There are so many varieties of summer squash and zucchini, you will never get bored!” — Amanda Terillo, our friendly-neighborhood dietician.
Here, for your zucchini-loving pleasure, is the recipe for this simple, healthy recipe that is as appealing for its deliciousness as for the fact that it requires no heat to prepare. (And with temps up over 100F these days, I find myself seeking out heat-free recipes….)
Shredded lemon zucchini salad
- 4 large zucchini
- 1 large lemon, juiced
- 1/4 cup of olive oil
- 1 T chopped fresh mint
- parmesan cheese *optional
- plums or peaches, peeled and diced **this suggestion was a stroke of genius from the folks over at Licking Creek Bend Farm, who contributed the fruit to our demo
- pinch of freshly grated black pepper
- pinch of salt
Using a cheese grater, grate the zucchini. In a bowl. Alternately, you can finely slice or chop zucchini – leave the skin on for extra fiber!
Combine lemon juice, olive oil, mint and salt and pepper. Add zucchini and mix well. Add in parmesan or fruit, as desired. This salad also tastes great with other vegetables such as asparagus, kale, spinach, pea shoots, or shredded carrots.
[Photo courtesy of Andrew Kreiger]