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Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- --2 large zucchini (3 medium) or summer squash or some of each for a mix of colors
- --10 cherry tomatoes
- --Juice from one half of a lemon
- --1 tablespoon white wine vinegar
- --2 Tbsp Extra virgin olive oil
- --Sea salt (about .5 Tbsp)
- --Pepper to taste
- --6 leaves basil, chopped fresh
Method
- Using a vegetable peeler, peel the zucchini disguarding the skin. Then continue to peel the zucchini into long, semi-thick strips, collecting them in a bowl as you go. (The strips should end up looking like fetuccini or linguini)
- Salt the "fetuccini" strips with sea salt (about .5 Tbsp), toss it to coat evenly with the salt, and alow the zucchini to sit for 1 hour until some of the water has drained. Then strain the zuchini, pat with a paper towel, and place in the bowl.
- Add the lemon juice and white wine vinegar, pepper, and cherry tomatoes (chopped into halves). Refrigerate until ready to serve. Right before serving, add 2 TBSP extra virgin olive oil (use the good stuff, it is worth it!) and 6 medium basil leaves roughly chopped, and toss before serving.
- Should be served chilled.
