1 1/2poundszucchini, cut crosswise into 2-inch lengths
4tablespoonsfragrant extra-virgin olive oil
1mediumwhite onion, sliced8 ounces or so
2tablespoonsslivered fresh garlic
1tablespoonfinely grated lemon zest1 large lemon
1tablespoon eachchopped mint and parsley
Sea salt and freshly ground pepper
Lemon wedges and whole-milk yogurtto garnish
Steam the zucchini until it’s just softened but still bright green, 8-10 minutes. With a fork, mash the zucchini in a colander to press out as much water as possible. Zucchini will look very roughly chopped. Set aside.
In a sauté pan add 3 tablespoons olive oil and cook the onions and garlic over moderate heat until crisp tender and just beginning to color, about 5 minutes. Remove from heat, cool, then gently stir in the zucchini and lemon zest.
Turn mixture into a bowl and stir in the mint, parsley, and remaining olive oil. Season to taste with salt and lots of freshly ground pepper. Serve at room temperature with lemon wedges (squeeze fresh juice over salad) and a dollop of yogurt. Can be prepared up to a day ahead and stored covered in the refrigerator; allow salad to come to room temperature before serving.
Zucchini Salad with Lemon and Mint
Amount Per Serving
Calories 172Calories from Fat 126
% Daily Value*
Total Fat 14g22%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 172 cal, 14g fat, 0mg chol, 3g protein