This is the perfect side dish for a hot summer day, since there is no cooking involved. It's also perfect since it takes all of five minutes to put together. And as summer progresses and vegetable gardens begin to produce bountiful crops of zucchini, this would be a wonderful use of all the homegrown zucchini. This evening we paired this side with some leftover gnocchi from the previous night, and considering it was almost 90 degrees outside and about 84 in my kitchen making a complete meal without turning on my oven is music to my ears!
Recipe:
1 large zucchini
cup or so of baby spinach
salt and pepper to taste
juice of one lemon
1/4 cup olive oil
2 tablespoons thinly sliced red onion
Use a vegetable peeler or mandolin slice zucchini into thin ribbons. Place in bowl with spinach, red onion, and season with salt and pepper. Mix lemon juice with olive oil. Pour over zucchini about ten minutes prior to serving.
Optional add ins: toasted pine nuts, little herbs de provence
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