THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Let's eat

Shaved zucchini salad

(Catherine Smart for The Boston Globe)
By Catherine Smart
June 29, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

Shaving zucchini gives it a cool, silky texture that soaks up a simple lemon and olive oil dressing. Here, we toss it will basil and mint, but you can also use tarragon, cilantro, parsley, or whatever fresh herbs you have. Serve with grilled meats.

3 medium zucchini (about 1 1/2 pounds)
2 tablespoons olive oil
Grated rind and juice of 1/2 lemon
Salt and pepper, to taste
2 tablespoons chopped basil
1 tablespoon chopped mint
1/4 teaspoon crushed red pepper

1. Using a wide vegetable peeler, and holding the zucchini lengthwise, shave it into thin strips. Discard the seeds. Transfer the strips to a bowl.

2. Add olive oil, lemon juice and rind, salt, and pepper to zucchini and toss well. Sprinkle with basil, mint, and crushed red pepper.