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Zucchini Ribbon Salad Recipe

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This recipe for Zucchini Ribbon Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Tuesday, July 8, 2008


1 medium zucchini
4 oz yellow summer squash
1 tsp fresh lemon juice
1/8 tsp table salt, plus 1/4 tsp of salt
2 medium tomato(es), ripe, coarsely chopped
8 medium basil, leaves, torn
2 tsp olive oil, extra-virgin
8 medium olive(s), salt-cured, black
1/4 oz pine nuts, about 2 1/2 tsp, toasted

Trim ends of zucchini and squash. With cheese planer, cut both vegetables lengthwise into thin, long strips. With a knife, cut strips lengthwise into thinner, fettuccine-like strips. In bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.

In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.

Drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. Garnish with remaining fresh basil leaves and serve.




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