More zucchinis than I know what to do with… and I need some new go-to recipes to deal with the glut. Here’s a honey – it only takes five minutes and involves absolutely no cooking.
We planted two zucchini plants this year; you know what it is like, usually one ups and dies early on so you need a back up. Not this year though; this year both plants have flourished and we have more zucchinis than we know what to do with.
Struggling to find ways to get my family to eat zucchini every day (or every other day), I came across this great recipe at work.
Zucchini Ribbon Salad
Ingredients
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice (about half a lemon)
½ tsp finely grated fresh lemon zest
5-6 medium zucchini
¼ cup chopped fresh mint
¼ cup chopped black olives
a few handfuls of mixed greens (e.g. baby spinach)
110g of goat cheese
¼ cup lightly toasted pine nuts
Sea salt and freshly-ground pepper to taste
Method
- In a jam jar, shake the olive oil, lemon juice, and lemon zest together. Season with salt and pepper.
- Cut off the ends of the zucchini. With a vegetable peeler, peel long strips lengthwise off the zucchini. It can be a bit tricky as you get near the middle, but just peel one side and then turn it over and peel the other.
- Put the zucchini ribbons in a large bowl and add the chopped mint, olives and greens, tossing gently with the dressing so everything gets a light coating.
- Top with crumbled goat cheese and toasted pine nuts.
Top photo is not one of mine. I found it here.
If you make this recipe, snap a photo and hashtag #coromandelflavour – I love to see what you’ve been making and any feedback is really welcome.