Zucchini with mint and pecorino
The term "plethora" is often applied to homegrown zucchini as opposed to the term "dearth" I use for homegrown cucumbers. It is almost necessary to camp out next to your zucchini plant this time of year to catch them before they weigh 5 to 10 pounds each.
Given the plethora of zucchini, the last of the backyard fresh mint, and new lemons on the tree, this recipe was a good find. It works almost like ceviche in that the citrus juice seems to "cook" the sliced zucchini like lime juice "cooks" raw fish.
Servings: 4
Ingredients
- 1 pound zucchini — the smaller more tender ones are best — cut into long strips very thinly. You might try a mandoline.
- 1/3 cup chopped fresh mint
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 2 ounces pecorino, shaved into thin slices
- Salt and freshly ground pepper to taste.
Directions
- Mix all in a bowl. Let sit for at least an hour at room temperature.
- Toss gently and serve.
Nutrition information (per serving)
- Calories: 164
- Total fat: 14 gm
- Saturated fat: 4 gm
- Trans fat: 0 gm
- Cholesterol: 10 mg
- Total carbohydrate: 4 gm
- Dietary fiber: 1 gm
- Sodium: 236 gm
- Protein: gm