Zucchini is such a versatile vegetable. I have grilled it and added a vinaigrette. I've also cooked and baked it. Raw zucchini is also delicious and is so healthy. Zucchini and fennel are low in calories and high in potassium, vitamin A and vitamin C.
4 medium-size zucchini, rinsed and ends cut off
1 large bulb fennel, rinsed
Juice and zest of 1 large lemon
2 T champagne or white wine vinegar
2 cloves garlic, pressed
½ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Asiago cheese, shaved
Fennel fronds, minced
Using a mandoline on a thin setting, shave the zucchini, lengthwise, into a large bowl.
The zucchini will look like ribbons. If you don't have a mandoline, you can do this with a sharp knife.
Do the same with the fennel.
In a small bowl, add the zest, lemon juice, vinegar, and garlic.
Whisk in the olive oil and season to taste with salt and pepper.
Pour vinaigrette over zucchini and fennel. Toss to combine.
Using tongs, place on a large serving platter and add some shaved asiago cheese and sprinkle with fennel fronds.
Season again with salt and pepper.
Serves 6
No comments:
Post a Comment