Author Notes
While at the Greenmarket this weekend, I came across beautiful zucchini and their wonderfully yellow blossoms. At first, I thought I might cook them, however after a taste of their raw sweetness, I quickly decided to make a shaved zucchini salad. Simple and easy to prepare, the quality of the ingredients for this recipe are of particular importance. —gourmettenyc
Ingredients
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6
small to medium zucchini
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1 teaspoon
thyme
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1 teaspoon
lemon zest
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3 teaspoons
extra virgin olive oil
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parmigiano reggiano
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salt
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black pepper
Directions
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Wash and dry zucchini. Slice in half vertically. With a vegetable peeler, thinly slice zucchini into long ribbons.
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Toss zucchini ribbons with olive oil, thyme, and lemon zest. Salt and pepper to taste.
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Garnish with shavings of parmigiano reggiano.
I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.
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