spring you heard several times about how much citrus got left on our doorstep.
But it wasn't always that way.
Back when we
lived in Maine, it was zucchini. Everyone grew
it in their gardens; it was easy, fairly carefree, and prolific. Really
prolific. And sacks of it appeared on our doorstep, sometimes anonymously, as
season, zucchini bread was rampant. Zucchini muffins followed. How about
chocolate-zucchini cake? In these recipes, the zucchini isn't the star. It is a non-flavored additive. A
are all the rage, zucchini masquerading as noodles. Spoiler alert: zoodles aren't spaghetti. Neither is spaghetti squash. (Mind you, I love
spaghetti squash, although have never had zoodles...)
today isn't far from the concept of zoodles, except that my dish is a side
dish, not a vegetable pretending to be pasta.
Today, I made a salad of thin ribbons of zucchini marinated in olive oil, lemon juice,
mint, and feta, as a side to burgers and corn on the cob. Quintessential summer fare.
I loves me my zucchini, like Popeye loves his spinach..
Zucchini, Feta, and Mint Salad
tablespoons extra virgin olive oil
juice of 1
leaves, chopped - about 2 tablespoons
1/3 pound best-quality
feta cheese, crumbled
Trim the ends
of the zucchini. Using a vegetable peeler (or a mandoline), make flat, wide ribbons and place in a large bowl. Add 4 tablespoons
olive oil, and the juice of the lemon. Toss well. Add the chopped mint and the
feta cheese. Season lightly with salt, mindful of the saltiness of the feta
cheese. Toss well. Add more olive oil as necessary to create a good balance between the oil, lemon juice, and feta.
immediately, or allow to marinate for 1-2 hours to bring out the best flavor
and soften the zucchini ribbons. Serves 4.