You can’t read food blogs in August without getting bombarded by zucchini recipes. Well, here’s another one to add to the pile… and I should warn you that I have another zucchini recipe or two on the back burner that you’ll be seeing in the next week or two.
If it’s too hot to cook and you’re feeling a little bit lazy, this is the recipe for you. Actually, I can barely even call it a recipe. Raw, paper-thin zucchini slices get marinated in a lemon and garlic-infused olive oil and are finished with a sprinkle of salt and pepper and some freshly chopped basil. That’s it. Easy.
Easy, but delicious. Gotta love simple and elegant Southern European fare.
Marinated Zucchini Salad
Yield: 4 side servings
* 1 pound zucchini, cut as thinly as possible
* 2 Tablespoons lemon juice
* 3 Tablespoons olive oil
* 2 cloves garlic, smashed
* salt and pepper
* 3 Tablespoons chopped fresh basil
Place the zucchini, lemon juice, olive oil and garlic in a medium to large bowl. Season generously with salt and pepper. Cover and let marinate in the refrigerator for several hours or overnight. Just before serving, taste and adjust the salt and pepper and garnish with fresh basil.