I adore zucchini and in this preparation it really shines! I strongly advise you to cut it with a mandolin, because paper thin is a must. You won’t have the same beautiful effect of that noodle appearance unless you really slice it super thin. Come to think of it, a veggie peeler might work also!
(from the Bewitching Kitchen)
2 medium zucchini, cut very thin lengthwise
juice of ½ lemon
3 tablespoons extra-virgin olive oil
Herbes de Provence
drizzle of agave nectar
Sprinkle the ribbons of zucchini with salt, place in a colander for 20 to 30 minutes, then drain and dry on paper towels. Add to a large serving bowl and squeeze lemon juice all over the slices. Place in the fridge for 30 minutes, this will soften the veggie a bit. When it is time to serve, drizzle olive oil, season with Herbes de Provence, and spread peanuts on top. Finally, a drizzle of agave nectar for a little contrast of flavor.
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Comments: It is not very hard for me to praise my favorite squash, but I believe most people will appreciate the texture and freshness of this preparation. Other nuts can work too, the most important step is allowing the lemon juice to do its job. Use a nice olive oil with enough flavor and you are all set!
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