There's a point at the end of summer when zucchini start piling up and there's only so much grilled zucchini or zucchini bread one can eat! We love this method of thinly slicing raw zucchini and marinating it in garlic and lemon juice. A mandoline will come in handy here.
- 2 slender zucchini or other summer squash
- 1 garlic clove, minced
- Fresh zest and juice from 1 lemon
- Salt and freshly ground pepper
- 11/2 cups cooked, drained Rancho Gordo Flageolet beans
- Handful of cherry or grape tomatoes, sliced or halved
- 3 tablespoons olive oil
- 1/4 cup chopped fresh basil or other herb of choice
- Fresh Parmesan shavings (optional)
Makes 4 side servings
- Slice the zucchini crosswise with a mandoline or chef’s knife as thinly as you can. In a bowl, combine the zucchini, garlic, lemon juice, lemon zest, and a sprinkle of salt and pepper, and marinate, refrigerated, for at least 15 minutes and up to 2 hours. Stir the mixture at least once as it marinates to make sure the ingredients are distributed.
- To serve, arrange the zucchini on a serving platter or individual plates. Top with beans and tomatoes. Sprinkle with salt and pepper, drizzle with olive oil, and top with herbs. If you wish, add Parmesan shavings.