Zucchini Salad with Lemon & Feta
Serves 44 cups shredded zucchini
1 lemon, zested and juiced
2 tablespoons mint, chopped
1 tablespoon dill, chopped
6 ounces feta cheese, crumbled
2 tablespoons extra virgin olive oil
salt and pepper, to tasteCombine zucchini with lemon zest, juice, mint, dill, feta cheese and olive oil. Toss to combine and season with salt and pepper to taste. Cover and let stand in the refrigerator for at least 2 hours and up to 24 hours before serving.