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Monday, September 19, 2016

Marinated Zucchini Salad






  Martha Rose Shulman  
 Yield Serves four 
 
Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Featured in: Summer Squash, With A Lighter Touch.

Ingredients
1 pound medium or small zucchini, preferably a mix of green and yellow
 Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

Preparation
1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.

Nutritional information per serving
113 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat;  5 grams carbohydrates; 1 gram dietary fiber; 11 milligrams sodium (does not include salt to taste), 2 grams protein

http://cooking.nytimes.com/recipes/1013802-marinated-zucchini-salad

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