Friday, August 7, 2015

Marinated Zucchini Salad

Along with mushrooms, we have gotten a lot of zucchini and summer squash.
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

  1. Using a julienne peeler, make zucchini noodles (or just slice them as thinly as you can). 
  2. Mix together lemon juice, garlic, olive oil and mint. Toss with zucchini. 
  3. Cover and refrigerate for at least 2 hours. 
  4. Enjoy!

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