Zucchini is a favorite of mine, and it's in full production at this very moment. As we all know, this means there will be a multitude of the prolific vegetable from now until fall. So, as you're being inundated with this garden delight, I thought you might enjoy a new, very tasty and very easy way to prepare it.
While looking for a seasonal dish to serve with steak, I came across this recipe in a 2007 Vegetarian Times. And what I love about this dish, besides is bright flavor, is just how pretty is serves up.
Juice of one large lemon (approx. 3T)
Zest of one large lemon (approx. 1 tsp)
1 Clove garlic, minced
1/3 C Olive Oil
2 Medium zucchini, peeled into ribbons (approx. 4 C)
1 Medium sweet onion, sliced paper thin (approx. 1C)
1/2 C Crumbled feta cheese
2 Green onions (approx. 1/4 C)
1T Fresh mint, chopped
1T Fresh parsley, chopped