July 14, 2008
This is a simple summer side dish that features raw zucchini and yellow squash. Marinating the vegetables in the lemon juice and vinegar changes their consistency so that they taste a bit cooked, like ceviche but without the fish!
All the produce but the lemon and red peppers was from my farm share this week.
I used my Cuisinart to slice the zucchini and yellow squash evenly, but a mandolin or some steady knife skills would have worked better — some of the squash went into the processor on an angle and created larger slices that I wanted. So I wound up having to then slice them to a more uniform size anyway.
I think it might be fun to try this dish with all the ingredients in matchstick shapes, or by making ribbons of the squash instead.
Marinated Raw Summer Squash
3 small yellow squash, halved lengthwise & sliced thin
2 small zucchini, halved lengthwise & sliced thin
2 red bell peppers, in matchsticks
4 scallions, thinly sliced
2 Tbsp. fresh basil, finely chopped
3 Tbsp. fresh parsley, finely chopped
1/4 c. olive oil
2-3 Tbsp. white wine vinegar
1 lemon, juiced
salt & pepper to taste
Combine all ingredients in a Ziploc bag or bowl, and mix well. Marinate in your refrigerator for at least four hours, but up to overnight. Serve cold or at room temperature.