1lb medium zucchini, a mix of green and yellowSalt to taste3 Tbsp freshly squeezed lemon juice1 garlic clove, crushed3 Tbsp extra virgin olive oil
2 Tbsp finely chopped parsley, mint, chives, dill or a combination
Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully.
Slice the squash as thinly as you can (a mandolin or a French peeler work well). Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
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.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Adapted from New York Times Cooking
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This recipe was most recently featured in
Boston Organics Newsletter No. 25 of 2015.