This is the time of year that my family and I dread: zucchini season. You'd think we were allergic to the stuff because none of us like it except for in baked goods. I get a ton of them in my CSA shares, and I hate for anything to go to waste, so I've been subjecting my kids and husband to zucchini recipe after recipe...and I think I finally found a winner!
I've seen zucchini ribbon salads floating around the internet this season, so I decided to try my hand at one. I thought that the thin slices would help the family over our zucchini texture issue, and I was right! I found fresh oregano at the farmer's market for a buck and decided to add that along with the sharp salty flavor of feta cheese. I'll definitely be making this again as everyone had seconds...and someone who shall remain nameless had a healthy portion of thirds. :-)
Just as a note for next time: although the ribbons are beautiful when served, they can be a little unwieldy on the plate. I think I'll slice the zucchini into thin rounds rather than ribbons next time to make it easier on everyone, but if you like the ribbons, just make sure to serve with a knife.
Zucchini Ribbon Salad with Feta and Oregano
2 medium zucchini, washed and ends trimmed
2 tsp roughly chopped fresh oregano
1/4 cup feta, crumbled (or more to taste)
Juice of one lemon
6-9 Tbl olive oil (depending on how lemony you like your dressing!)
Salt and pepper
Using a mandoline (using the 1/8" setting) or a a very sharp knife, cut your zucchini lengthwise (if cutting ribbons) or into very thin rounds. Lay in a deep platter or serving dish. Sprinkle with the oregano and feta.
In a small bowl, whisk together the lemon juice and salt and pepper to taste. Whisk in 6 tablespoons of olive oil and taste. If the vinaigrette is too lemony, add a little more olive oil until the flavor is how you'd like it.
Pour the vinaigrette over the zucchini about 10 minutes before serving.
Subscribe to free updates from The World in My Kitchen