Zucchini Salad with Lemon and Parmesan
Your phone died. You caught every red light. You hit “reply all” by accident. It’s been one of those days, and the last thing you want to deal with is cooking dinner. But hey, a girl’s gotta eat. So may we suggest this recipe for zucchini salad? We cut raw zucchini into thin ribbons that are both tender and crisp, and then add tart lemon juice, a punch of mustard and some good-quality olive oil. Finish with a little Parmesan cheese and you’ve got a meal that’s easier--and tastier--than a bowl of pasta.
2 zucchini, washed, dried and ends trimmed
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
1 large lemon, zested and juiced
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
Salt and coarsely ground black pepper
Parmesan shards, to taste
1. Cut the zucchini into ribbons using a vegetable peeler. Hold the zucchini firmly at the tip and draw the peeler down. Transfer the ribbons to a large bowl.
2. Add the thyme and oregano to the zucchini ribbons; toss to combine. Add the lemon zest and juice; toss to combine.
3. In a small bowl, whisk the olive oil with the mustard. Gradually add the olive oil mixture to the zucchini and toss until the salad is well dressed.
4. Season the salad with salt and pepper. Serve topped with shards of Parmesan.