50 Recipes 2011, #29: marinated zucchini salad

[nonelvis]

It's the end of summer, so the CSA is shipping us as many zucchini as we can eat, and I'm always looking for new ways to cook them. Tasteologie recently linked to this marinated zucchini salad, which is very quick work if you have a mandoline, and tastes delicious: light, cool, refreshing, and very garlicky. Leftovers -- not that there were many -- disappeared into chorizo and squash enchiladas tonight.

Comments

[fonticulus.livejournal.com]

I have told you before about my favorite zucchini dish, right? It's lightly cooked zucchini (I usually grill it), tossed with olive oil, lemon juice, fresh garlic, a finely diced fresh hot pepper (I like Fresno for the color), and chopped mint. Salt to taste of course.

It's from a Jamie Oliver recipe (http://www.jamieoliver.com/recipes/salad-recipes/courgette-salad-with-mint-garlic-red-chi), and I sometimes find him unbearably precious, but the guy knows how to put flavors together.

[nonelvis]

I should give that a try! Lord knows if there's one thing we have in our garden, it's mint.

[fonticulus.livejournal.com]

I'm going to have to take my own advice, too. I just harvested two huge zucchini from the garden! They were barely big enough to pick on Saturday, and enormous today.

[nonelvis]

This is why I don't grow zucchini. Cucumbers are aggressive enough!