Zucchini slaw
Here's a quickie side dish that, I have to say, conjured some mixed feelings for me at first.
The "zucchini" sounded great. It's in abundance now, tastes great and I love cooking with fresh veggies. The "slaw" sounded, well, a lot like "coleslaw." Ewe. Is that not the most thrown out plate filler at restaurants?
Well, fear not and keep reading. These ingredients, as well as their taste, are not in the same family as coleslaw. Best I can tell, it's the julienne strips that make this a slaw.
I served this with black bean veggie burgers, but it would be great paired with anything off the grill.
Zucchini slaw
Ingredients:
2 medium zucchini
6 cherry tomatoes, seeded and halved
1 tsp. minced garlic
2 Tbsp. sherry vinegar
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
4 large basil leaves thinly sliced
1/2 C. toasted pine nuts
parmesan cheese, garnish as desired
Directions: Cut the ends off the zucchini, cut each into thirds and slice off the core and discard it. Then cut zucchini into julienne strips and place in a large bowl. Gently stir in the remaining ingredients. If you are making this in advance, add the pine nuts and parmesan just prior to serving.
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