Zucchini Salad

Zucchini is a pretty bland vegetable. It is good filler in brown rice casseroles, ratatouille and grilled vegetable sandwiches. But it needs some help to take the starring role.

In this simple salad, the zucchini is marinated in lemon juice, giving it zest, and then layered with parmesan cheese, making it delicious.

Only make this if you have small zucchinis - maximum 6 inches long. Any larger and they get spongy inside and even more bland-flavored. A mixture of green and yellow is nice, but remember that yellow zucchini go bad in the fridge very quickly, so use them within a day or two of purchase.

This salad is quick to make and keeps a couple of days in the fridge. When serving it as leftovers, squeeze a little more lemon juice over the zucchini to perk it up.

Zucchini Salad
3 small yellow and green zucchini
1 tbsp olive oil
juice of 1 lemon
parmesan cheese

Trim the ends off the zucchini and discard. Slice them thinly lengthwise using a mandoline. Toss with the olive oil and lemon juice. Season to taste with salt and paper. Thinly shave some parmesan on top.

Serves 2-3.