This NYT recipe was the perfect healthy side dish for a summer BBQ.
yields: 4 servings
1 lb medium or small zucchini (mixture of yellow and green)
3 tbs lemon juice
1 clove garlic, minced
3 tbs extra virgin olive oil
2 tbs finely chopped mint
- Using a julienne peeler, make zucchini noodles (or just slice them as thinly as you can).
- Mix together lemon juice, garlic, olive oil and mint. Toss with zucchini.
- Cover and refrigerate for at least 2 hours.