Ingredients Jump to Instructions ↓

  1. Summer Zucchini Salad

  2. Serves 6 1/4 cup pecans

  3. 8 zucchini or summer squash, scrubbed well

  4. 1/4 cup olive oil

  5. 4 cloves garlic, minced

  6. 1/4 cup fresh basil leaves, julienned

  7. 2 tablespoons fresh mint leaves, julienned

  8. Toast the pecans in a 325F oven. Spread them out on an ungreased

  9. baking sheet and bake for 5 minutes. Remove from the oven and cool,

  10. then mince them. Trim the ends of the zucchini and halve them

  11. lengthwise. With a spoon, scrape out the seeds, leaving 1/4" of

  12. flesh around the edges. Slice into marchsticks. In a large skillet,

  13. heat the oil, add the zucchini and garlic and saute util the

  14. zucchini is crisp tender, cool. When cool, put it in a bowl and toss with the basil, mint, salt, and pecans. Serve at room

  15. temperature.


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