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Raw Zucchini Salad
• 2-3 medium zucchini, sliced into thin strips or spiralized
• Juice from 1 lemon
• 1/4 cup olive oil
• 1/4 cup shaved parmesan cheese
• Salt & Pepper to taste
Toss the zucchini with the lemon juice, olive oil, salt and pepper. Let marinade for 10-15 minutes. Top with shaved cheese & serve.
Tomato-Zucchini-Corn Gazpacho
• 4 tomatoes, cored and quartered
• 1 cucumber, quartered
• 1 zucchini, quartered
• 1 bell pepper, quartered - seeds & membranes removed
• 1 small, sweet onion, quartered
• 2 cloves garlic
• 1 shallot, minced
• 1 ear of corn, off the cob
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Salt and pepper to taste
• Optional: Crushed red pepper
• Croutons
Put tomatoes, cucumber, zucchini, bell pepper, onion, & garlic into a blender or food processor. Pulse until the veggies and finely minced but not pureed. Remove to a bowl and add minced shallot, corn, olive oil, vinegar, salt and pepper. For a little heat, add crushed red pepper. Let sit at least an hour before serving, up to 24 hours for flavors to mix. Top with croutons and serve cold.
