If the summer heat is getting to you and the last thing you want to do is turn on a stove, this is the recipe for you. Lovely zucchini ribbons make a great raw substitute to pasta, and when tossed with a lemon vinaigrette and goat cheese, it creates a perfect light dish.
1-2 lbs small to medium zucchini
2 tbsp minced shallot
2 tbsp fresh dill (or 2 tsp dried dill)
2 tbsp crumbled goat cheese (or feta)
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
Wash the zucchini well. Use a mandoline or vegetable peeler to cut the zucchini lengthwise into long, paper-thin ribbons. (If your zucchinis are a little on the large side, you may want to stop before you hit the seeds. No need to worry about this on smaller, younger zukes.)
Toss the ribbons with the remaining ingredients and season with salt and pepper to taste.
These make a delicious side dish, or you can turn it into a full meal by mixing in a can of chickpeas and serving on a big bed of greens with some crusty whole wheat bread on the side to sop up the dressing.
If you find yourself overwhelmed by zucchini (or any other crops!), send me an email at jhejl (at) farmscapegardens (dot) com for some suggestions!