I wanted to do something a little different with zucchini and summer squash, perking them up with sparkling flavors and colors. A bright and beautiful side, condiment or salad. Bell pepper and peanuts add crunch. The basil and mint should be minced and added at the last possible minute. You could bring this salad to a picnic or serve with gently poached breast of chicken and a side of steamed rice for a not-too-heavy summer dinner —creamtea
large or 3 small zucchini plus 1 crook-necked squash, about 2 to 2-1/2 lb altogether
red bell pepper, thinly sliced
thinly sliced Vidalia or other sweet onion
Trim zucchini and squash and cut in half crosswise, then halve lengthwise if necessary to fit in feed tube of food processor. Using coarse shredding disc, shred zucchini in processor. You will have about 8-9 cups before salting.
Transfer zucchini shreds to a large bowl and using hands, mix in the 1 tablespoon of salt. Allow to drain in a colander lined with a double layer of cheesecloth or a tea towel about 1/2 hour. Rinse well under cold water, drain, then bring ends of cloth together and squeeze to extract most of water. Discard water. Return to bowl.
Add bell pepper and onion to zucchini strands and toss.
In a small bowl, whisk lemon juice and the 1 teaspoon salt and the sugar. Whisk in the oils in a stream until emulsified and stir dressing into zucchini mixture.
Chill mixture until ready to serve. Just before serving, toss in herbs and peanuts. Garnish with mint sprig if desired and serve as a side dish or salad; works well as an accompaniment to roasted chicken or grilled cutlets.