Zucchini Salad With Herbs and Parmesan
- 1 good-sized zucchini, trimmed
- 1 lemon
- 2 tablespoons shaved parmesan cheese
- salt, pepper
- 10 small fresh basil leaves
- 10 small fresh mint leaves
- sliced baguette, toasted if desired
- With a mandoline or sharp knife, slice the zucchini on an angle into long ovals about 1/16 inch thick.
- Place in a bowl.
- Grate the zest of half the lemon over the zucchini and squeeze all the juice over it.
- Add the Parmesan to the zucchini.
- Season carefully with salt and pepper.
- Toss with the olive oil, basil, and mint.
- (The zucchini can be refrigerated for up to 3 hours; if you do refrigerate it, don't add the basil and mint until just before you offer it.)
- Serve with slices of baguette.
zucchini, lemon, parmesan cheese, salt, basil, mint, baguette
Taken from www.food.com/recipe/zucchini-salad-with-herbs-and-parmesan-478231 (may not work)