Now onto zucchini, which I should mention was made last week before my social life exploded. Its makes a light, refreshing lunch or dinner. Everything in this dish works really well with each other. The mint adds a nice brightness, while not being overwhelming. The raw garlic adds a little spice. Almonds add the perfect crunch to go along the softness of zucchini.
The pretty zucchini ribbons almost make it feel like you are eating a bowl of pasta, but you aren't. Which may be why my father enjoyed it so much. He is not a big vegetable guy. It is surprisingly filling too, not too different from a bowl of pasta. This will become a standby for using up your summer squash. Most of these ingredients too may already be in your pantry.
Adapted from Fine Cooking
1/2 cup toasted blanched almonds, finely chopped
1/4 cup mint, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons capers
1 medium shallot, minced
2 cloves garlic, minced
1/4 teaspoon salt
2 large zucchini, ribboned, using a vegetable peeler
Freshly ground pepper
- In a large bowl, combine the almonds, mint, parsley, olive oil, lemon juice, capers, shallots, garlic and salt.
- Toss the zucchini ribbons with the salsa verde, seasoning to taste with salt and pepper.