Some people have been fed so many zucchini —think muffins, bread, lasagna — in their lives that they won't eat them at all.
We happen to think that they're great as part of a casserole, a cacciatore or stir fried in Asian dishes. We also slice them in half lengthwise and grill them with a generous brushing of balsamic vinaigrette. But even we grow tired of them by summer's end.
Last year, however, Fort Hill Farm, our CSA, gave out a recipe for a zucchini salad that has us once more happily accepting donations. It's a fresh summer salad sparked with mint and lemon, and it's a winner with our friends.
Fresh Zucchini Salad
3 or 4 zucchini, washed and shaved/sliced as thinly as you can (about 1/16 inch)
1/4 cup loosely packed mint, chopped roughly, plus a few sprigs saved for garnish
Juice of 1 lemon
2 T. olive oil
Salt and pepper to taste
About 10 meaty shavings of Parmesan
Put the zukes in a glass or ceramic bowl. Add olive oil and lemon juice, salt and pepper.
Stir to mix. Add chopped mint and all but a couple Parmesan shavings, and stir again.
Either garnish the salad in the bowl, or distribute it among four salad plates, then garnish with extra cheese shavings and sprigs of mint.
(We haven't tried this yet because the summer is young, but we imagine this salad would also be good with lime juice and cilantro instead of the lemon and mint, and perhaps with feta instead of Parmesan.)