We're entering full-on zucchini season, and while I do love a good zucchini bread, enjoying zucchini fresh and raw, sliced thin in a simple marinade, brings out the delicate flavour of a very under-appreciated vegetable. You can use a spiralizer, or slice it very thin with a vegetable peeler or benreiner. Keep it in the fridge in the marinade for making simple appetizers, as a fresh topping for tacos, as a side for chicken or fish, or mounded on a big salad. You'll soon be using it everywhere, and it only takes 5 minutes. Love that!
1. Spiralize or thinly slice 2 zucchini.
2. Add the juice of 1/2 lemon
3. Add a drizzle of olive oil, 1-2 tbsp.
4. Season with salt and pepper and mix well.
5. Store in a container in the fridge for up to 2 weeks.
How to use it:
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