Zucchini "Pasta" Salad

PS: Sorry for the terrible pictures! My camera is not cooperating!

In an effort to bring all of you something light and lovely for what has become a very hot week for most of the country, I put together this fast and fresh salad. I call it "pasta" in the title because essentially you are making zucchini ribbons that almost seem like noodles. So feel free to use this technique with any of your favorite pasta salads and watch the carbs disappear (everyone knows my love of pasta, so by no means will it be disappearing for too long). I like to pair a light, lemony salad like this with something rich like a grilled steak. This is also a great addition to antipasti platter, which is my new favorite dinner lately. Pair this salad with the ricotta crostini I wrote about last week with some fresh Italian meats and cheeses (I like Genoa salami, hot salami, prosciutto, Parmesan, provolone, and Gorgonzola). Add in a bowl of olives, fresh bread and side of gardinara and arrange on platters on your table with an Italian wine of your liking. This is a great way to bring some variety to a meal without a lot of cooking. This is great for a romantic night at home for two or a summer get together for a crowd.

Zucchini "Pasta" Salad
Forks & Amusement 2010
makes 4 sides

juice of 2 lemons
1 tablespoons olive oil
salt and pepper
1 teaspoon crushed red pepper
2 large zucchinis sliced with a vegetable peeler into long thin ribbons (see photo)

1/2 cup of Parmesan cheese shavings (You can make these with the vegetable as well)

In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and red pepper flakes. Taste it and add in more of what you think it needs, especially olive oil if tastes too tart for your taste. Place the zucchini ribbons in a serving bowl and add in the lemon mixture in stages tossing the ribbons well until they are all coated (you might not need all of the lemon mixture, taste it!). Sprinkle the Parmesan shavings on top and serve.


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