Zucchini Al Limon
Makes 2 servings
This zippy vegetable side dish is fantastic with a grilled or seared steak, sliced very thin. Actually, it goes very well alongside most proteins—grilled chicken, fish, or even other vegetables.
2 medium zucchini
1 box (0.75 ounces) fresh basil, sliced into thin ribbons
¼ cup olive oil
2 lemons, juiced
Salt and freshly ground pepper
- Slice the zucchini into very fine rounds—about 1/8-inch thick—and place in a large bowl. Add the basil, olive oil, and lemon juice. Toss and season to taste with salt and pepper.
- Use a potato peeler to shave slices of the Parmesan cheese. Place on top of the salad and serve.
Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com