August 23, 2009 | Salads, Side Dishes

I keep telling myself I’m going to stop creating zucchini recipes. In fact, I keep threatening to just pull out the rest of the zucchini plants in my garden because I’m so over zucchini this year. That’s both the benefit and the hazard of eating in season – what you grow or buy in season is both plentiful and cheap (not to mention more flavorful), but after four weeks or so of the harvest, your taste buds get bored.
Well, indulge me one more zucchini recipe. This one’s a little different in that the zucchini is raw – and for that purpose the little baby ones are best because they don’t have many seeds. If you use the larger ones, cut them in half lengthwise and scoop out the seeds before proceeding. Zucchini, a little red onion, some lemon zest and juice, a dash of sherry vinegar, extra virgin olive oil, salt and pepper – I just tossed this all together and let it marinate for a few hours before serving. Light, refreshing, and easy – just what any summer side dish should be. (Note: mint or dill would be a nice addition to this!)

Fresh Zucchini Salad
Serves 4
Printable Recipe

4 small zucchini, or 1 large, seeds removed
1 small red onion
2 tablespoons extra virgin olive oil
1 lemon, zested and juiced
2 teaspoons sherry vinegar
salt and pepper, to taste

Thinly slice the zucchini with a mandoline or V-slicer. Cut the onion in half lengthwise then slice very thinly on the mandoline. Combine zucchini, onion and remaining ingredients and toss to combine. Season with salt and pepper and adjust oil and vinegar to taste. Let marinate, covered in the refrigerator, for 2 to 24 hours before serving.