Over on SlowTrav, we're doing a Summer cook-along where we each post a recipe using a particular ingredient. Last week was sweet potatoes, in my previous entry. Susan picked butternut squash for this week, since it's available year-round in London where she lives. I struck out in two stores here, since it's usually a Fall/Winter vegetable on these shores. Instead, I elected to use summer squash.
I had some beautiful bi-colored baby zucchini from the local farm share. This is a light little salad for a first course, or to go with a grilled entree. You should use the freshest, sweetest zucchini you can find.
This recipe is all over the web, but really it's too simple for a formal recipe. Here's what I did.
Need--small zucchini, lemon, olive oil, a chunk of good parmesean, salt and pepper, herbs like chives or mint, vegetable peeler
Wash and dry several small zucchini. Using a good vegetable peeler, slice lengthwise along the zucchini to make very thin slices. Turn and do the other side when the zucchini gets to the seeds. Put the slices into a colander, and sprinkle with some coarse salt. (I don't use a lot, so I don't need to rinse the zucchini afterward)
Let sit for a while so the slices can exude some liquid. Then spread onto paper towels, and use more towels to dry off the zucchini and take off excess salt.
Tear up some arugula, and lay onto a dish. Mix together a dressing of fresh lemon juice, olive oil, and pepper to taste. Put the zucchini into a bowl, and very gently toss with the dressing. Pile the zucchini over the arugula, and then using the peeler, shave off some parmesean curls onto the zucchini. Sprinkle with some chives or other herbs if you wish. I like the suggestion of fresh mint, will try that next time.