I haven’t been on as much of a zucchini binge as I’m usually on this time of year. Most years, by the end of July, I’m verging on sick of the summer squashes, having eaten them in every form, from zucchini pancake to zucchini bread. But this year, I don’t know, I just haven’t been buying them and so I guess I haven’t set the zucchini-obsession train in motion properly. Up until this week, that is. They’ve been an integral part of two dinners in the last 5 days…the train is definitely in motion now and thank goodness, because I have a couple of months to make up for!
Being the veggie freak that I am, this was my whole dinner last night. Just a massive bowl of zucchini ribbons, doused in lemon and olive oil and tossed with walnuts and shards of pecorino. Sure, this would make a fantastic side dish for pretty much any protein, but I say let the zucchini binge take hold, why bother with any fillers when this is so simple and good.
Adapted from a bunch of places. Serves 4 as a side dish, 2 as a main dish.
I actually intended to use hazelnuts or pine nuts in this, but I could find neither. The walnuts were great though and speak to the flexibility of this salad. As for the cheese, any salty, strong cheese will do. I think feta would be fantastic.
1/4 c good olive oil
2 T lemon juice
1/2 t salt
1/2 t black pepper
pinch of red pepper flakes
2 large zucchini
1/3 c roughly-chopped walnuts (or other nuts)
Block of pecorino romano
- In a small bowl, whisk the first 5 ingredients and set aside
- Using a vegetable peeler, shave the zucchinis into thin ribbons and collect in a bowl
- Toss the zucchini with walnuts, then add the dressing and toss. Season to taste with salt and pepper
- Shave pecorino over the top and serve