after eating pounds and pounds of the sauteed zucchini and summer squash, i needed a change. simple sauteed summer squash is an excellent no-fuss side dish but it does get a bit boring. shaving the zucchini and eating it raw is welcome change and you don’t even need to turn on the stove. the zucchini is tossed with a simple lemon or white wine vinegar dressing, which also help breakdown and tenderize the squash. local texan pecans and salty parmesan cheese round out the flavors and textures. make sure to buy small squash for this dish so it can be as tender as possible.
end of summer shaved zucchini salad
3 or 4 small baby zucchini
handful of pecans or walnuts, toasted and chopped
parmesan cheese for shavings
small handful of chopped flat leaf parsley
2 pinches of mint (chopped very finely) or mexican mint marigold (also known as texas tarragon)
juice of 1 small lemon(plus the zest) or a couple tablespoons of white wine vinegar
1 tsp dijon mustard
3-4 tbsp olive oil
using a mandoline, shave the zucchini into “noodles.” in the bottom of your salad bowl, whisk together the lemon juice or vinegar and mustard; stream in and whisk the olive oil. toss the zucchini noodles in the dressing with the nuts and herbs. season. shave some of the cheese on top and eat.
note- this keeps better than i thought it would. just add the cheese right before serving.