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Recipes Fresh From The Farm

Zucchini Salad with Lemon and Mint

Chef John Ash.
Makes about 3 cups, serving 4 - 6

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  • 1-1/2 pounds zucchini, cut into 2-inch lengths with skin on
  • 1/3 cup or so fragrant extra virgin olive oil
  • 1 medium white onion (8 ounces or so), sliced
  • 2 tablespoons slivered fresh garlic
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon each chopped mint and parsley
  • Sea salt and freshly ground pepper

Garnish: Lemon wedges and whole milk yogurt (Greek style preferred)

Steam the zucchini until its just softened but still bright green, 8 – 10 minutes. With a fork mash the zucchini in a colander to press out as much water as possible. Zucchini will look very roughly chopped. Set aside.

In a sauté pan add 3 tablespoons of olive oil and cook the onions and garlic over moderate heat until crisp tender and just beginning to color, about 5 minutes. Off heat, cool and gently stir in the zucchini and lemon.

Add mixture to a bowl and stir in the mint, parsley and remaining olive oil. Season to taste with salt and lots of freshly ground pepper. Serve at room temperature with lemon wedges to squeeze fresh juice over and a dollop of yogurt. Can be made up to a day ahead and stored covered in the refrigerator. Allow salad to come to room temperature before serving