Raw Zucchini Ribbon Salad

Is it cooking if you don't actually cook?

Either way this one is delish and so perfect for using the abundance of zucchini during the summer. Fresh from your garden or local farm market. This goes really well with grilled fish, chicken or pasta. You can skip the yellow squash and use all green if needed. Works great cold or room temp. Serves 4

• 2 zucchini
• 2 yellow summer squash
• 1 tsp. chopped fresh oregano
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black
• Parmesan cheese curls...optional

Trim the ends of the zucchini and squash, cut in half lengthwise. Using a vegetable peeler, shave the zucchini/squash lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again.

Put the ribbons in a large bowl. Drizzle with oil, lemon juice, season to taste with salt, pepper, zest and oregano. Toss and coat all veggies with vinaigrette. Let soak for about 10 mins and serve.

Add parm curls at plating, use the same vegetable peeler technique

Other variations, toasted pine nuts, thinly sliced dicon or radish, fresh parsley instead of the oregano