Monday, August 27, 2012

Marinated Zucchini and Yellow Squash Salad


Just in time for the summer harvest of garden veggies!
I LOVED this dish. Such a nice change from the zucchini bread and grilled squash we've been eating. It's been fun to have a garden for the first time and try out lots of new zucchini/yellow crook neck recipes, and this one has been a fun alternative to the usual.
 
 
 
It also looks kind of fancy--something about those ribbons of fresh veggies. (I was hooked on the long thin ribbons when I made the cucumber sandwiches.) A vegetable peeler is used to achieve these long slices (make sure it is nice and sharp).
 
The squash is marinated in a vinegar-sugar dressing that is just plain perky and yummy and then to add fresh basil oil and little cubes of mozzarella cheese--perfect flavor sensation!

 
Great recipe I'm glad I found, and now I'll share it with you! Hope you have a garden full of zucchini and yellow crookneck (or at least a neighbor with it...all my neighbors are sharing in the bounty since I felt the need to plant WAY more than one family could eat. Next year I think I'll cut back a bit....).
 
Marinated Zucchini and Yellow Squash Salad
adapted from Health.com
 
1/2 c. cider vinegar
4 tsp. sugar
1/2 tsp. salt, divided
2-3 small-medium zucchini (about 1 1/2 pounds)
2 small-medium yellow squash (about 3/4 pound)
1 garlic clove, peeled
1/2 c. packed fresh basil leaves
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
3 oz. part-skim mozzarella cheese, cut into 1/4-inch cubes
 
1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with a vegetable peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.
2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.
3. Drain squash. Top with cubed mozzarella, and drizzle with basil oil. Toss to combine
Click here to print recipe.
 
Enjoy!

1 comment:

  1. This really caught my eye on Whole Foods - looks inviting, healthy and so colorful!! I'm following thru FB too - hope you will stop by and visit and follow if you like :-)
    Deb

    ReplyDelete

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