Date Published: September 14, 2007
8 baby zucchini, about 3/4 pound total weight
2 tablespoons lemon juice
1 tablespoon finely minced fresh mint leaves
salt to taste
cayenne pepper to taste
1/4 cup olive oil
Grate the zucchini and place in a bowl of water and ice cubes. Refrigerate for 1-2 hours. Drain the zucchini well and place in a serving bowl. In a small bowl, whisk together the lemon juice, mint, salt, cayenne pepper and olive oil until well mixed. Pour the dressing over the zucchini and serve.
- Submitted by Christina Abuelo, local food promoter
