Well, if your garden is behaving the way mine is right now you have an EXCESSIVE amount of zucchini. We have had it sauteed, grilled, steamed, baked, in pasta, out of pasta, shredded in pancakes, etc...etc...I think the family is going to mutiny if they see me walk by with one more zucchini.
Just now I asked if anyone wanted to taste this for me and received a resounding "NO".
Oh well, they missed out. This was so quick and deliciously fresh and required no cooking. Will be perfect tonight with whatever gets thrown on the grill (for me anyway, looks like the family is having corn)
I originally saw this in a magazine somewhere a long while back. I remember the original recipe called for pine nuts (which I currently do not have) and also for basil (which I wasn't in the mood for)
I made it today with toasted walnuts - that I sent through the Cuisinart - and fresh mint from the garden but I imagine whatever your favorite herb and nut and cheese combination is will work just fine.
YOU WILL NEED:
Lemon vinaigrette (recipe below)
1 medium sized zucchini
good parmesan cheese
fresh ground black pepper
For the Dressing:
about 1/2 cup good extra-virgin olive oil
fresh squeezed juice from half a lemon (maybe more depending how tart you like it)
pinch or two of crushed red pepper flakes
almost half a teaspoon of sugar
All of this into a little bowl
Mix well. Taste for seasoning.
Using a potato/vegetable peeler, peel long strips from your zucchini.
Or get your six year old to peel the strips so you can take a photo.
(can you believe the size of this zucchini?)
Arrange zucchini strips on individual serving plates - shave parmesan cheese slices over zucchini (same peeler) drizzle dressing over top of zucchini and cheese - at this point I also used the Microplane to ensure I got bits of cheese all over everything on the plate. Finally, sprinkle chopped walnuts, finely sliced pieces of mint and another go round of freshly ground black pepper.