a quick lasagna recipe that helps me save a lot of time. Everyone in the family enjoys this dish. Attempt it tonight!
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
- 1 ½ tablespoons Diamond Crystal® Kosher Salt
- ⅓ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine or rice vinegar
- ½ teaspoon sugar
- 1 small clove garlic, minced
- 1 cup tightly packed fresh parsley leaves
- 2 green onions, sliced diagonally
- 1 ½ teaspoons freshly grated lemon zest
- 2 green onions, chopped, for garnish
Instructions
- Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
- Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
- Rinse zucchini lightly with cold water; drain well.
- Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
- Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
- Garnish with lemon zest and additional green onions, if desired.
- Appetizer Category Winner Christen Roye of Texas Culinary Academy