Zucchini is in season! What better time to figure out new ways to eat it, especially when it is freshed picked from the garden or farmer's market. Unfortunately, I didn't have space to grow any this year, but it is something I want to put in the ground next year. This is a simple salad based on a recipe from Meals in Minutes by Jamie Oliver. It is very quick and has a very nice fresh flavor. A twist on this would be to try it with the yellow squash which is the same sized and usually right next to the zucchini (at least in my grocery store).
3 large sprigs of mint (I used sweet mint since it is growing in my garden.)
1 red Anaheim chile
1 small lemon
8 oz. zucchini (young and small are the better ones to use)
salt and pepper
Pick the mint leave from the sprigs. Add the red chile (seeds removed), lemon zest from 1/2 the lemon. Chop these three things together until finely diced and nicely mixed. Place this mixture in the middle of a serving bowl and add about 3 tablespoon of olive oil. Squeeze the lemon juice and add to the mixture. Add a little salt and pepper and then taste and adjust as necessary. Peel the zucchini into ribbons over the dressing. Toss just before serving.