Zucchini Salad

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).

Zucchini Salad
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)
olive oil
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.