My new favorite summer salad

Having bought AND received zucchini and yellow squash  at about the same

time, I found myself with an over-abundance earlier this summer….

so what’s a girl to do, but search Pinterest for something to do with it.

I know, the first thing that comes to mind in zucchini bread (which I love),

but was looking for something a little less calorie dense

Luckily, I came across the most WONDERFUL recipe from the NY Times

“Marinated Zucchini”…..I call it

“Zucchini Ribbon Salad”

You’ll need about a pound of zucchini and/or yellow squash/zucchini….

you can use what you have, but the two colors just make it “prettier”.

If you don’t have a pound, don’t worry, you can make less, as I am in my pics.

First, cut the ends off of the zucchini….

Then, using a vegetable peeler, peel off one strip of the outer covering and toss it

Now you can get to it, using the vegetable peeler to cut “ribbons” of zucchini…

don’t worry if they break or if they are not perfect….save it all!

Put them in a colander and sprinkle them with kosher salt

and let them sit about 15-30 minutes.

Then rinse them with water and let them drain on paper towels.

I think these steps help keep your zucchini from feeling so slimy!

Next, mix together olive oil and lemon juice or lime juice (you could

probably use any type of juice that you like, but these are the two that

I have tried) and a crushed garlic clove. (Yes that’s right….I probably have

1/2 pound of squash and I’m using two cloves of garlic….love it!)

Now, toss your zucchini ribbons with the oil, juice, garlic mixture.

Now is the hard part….cover and refrigerate for about 4-6 hours.

When you take it out…toss it again and season to taste with salt, pepper

and chopped herbs of your choice…..for mine I used basil.

Enjoy!

1 pound medium or small zucchini, preferably a mix of green and yellow

Salt to taste

3 tablespoons freshly squeezed lemon juice

1 garlic clove, crushed

3 tablespoons extra virgin olive oil

2 tablespoons finely chopped parsley, mint, chives, dill or a combination

1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.

3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.