I have discovered a new love for zucchini thanks to my sister- in- law introducing me to raw zucchini salad. Since trying this at her beautiful mother's day brunch, I have made it myself multiple times. The young, tender zucchinis are great raw. They soften, and absorb flavors in a fast fifteen to thirty minutes. This is perfect as a side to fish, or a bit of white sauce pasta, or with quiche for lunch perhaps. No recipe is needed. It's just the basics, added fairly sparingly, and I usually just eyeball it, but here's a good start....
Zucchini Salad For Two
2 to 3 baby zucchini's, unpeeled, and sliced about 1/8" thick
(These little guys tend to be about 4" long, and about 1" across.)
Lemon Juice ( 2-3 wedges of fresh or about a cap full of bottled)
A drizzle of Olive Oil
Fresh Basil, torn into smaller pieces. ( about 1 tbsp)
Oregano (a lite sprinkling if dried)
Salt and Fresh Ground Pepper to taste.
Ricotta Cheese ( Break apart a whole milk ricotta with your fingers to distribute it here and there atop the zucchini. )
Toss the zucchini in a bowl with the olive oil, lemon juice, salt and pepper. Arrange the zucchini out on a platter. Add the basil, oregano, and ricotta cheese. Let sit for 15-30 minutes, or cover and keep in fridge. It's great the next day as well.