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Marinated Zucchini Salad
It’s FULL ON ZUCCHINI SEASON!
Do you have zucchini growing in your garden? If not, zucchini is now in-season, super abundant and VERY inexpensive at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah.
I’m SHARING a ton of zucchini recipes this upcoming month beginning with this one…so stay very close to the CFC blog and social media sites for all of our Best-of-Summertime Zucchini Recipes
➡️Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as bread) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times per week can help us with our weight loss goals.
Zucchini is extremely low in calories, but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
Ingredients:
- 1 lb. medium zucchini, I used a mix of zucchini and yellow squash
- 1 fresh garlic clove, minced
- 1 Tbsp extra virgin olive oil
- 1 tsp toasted sesame seed oil
- 1 Tbsp coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- juice and zest of 1 fresh lime
- a handful of fresh cilantro leaves, chopped
- sea salt & pepper, to taste
- 2 tsps toasted sesame seeds
Instructions:
Rinse your squash and gently rub the skin to remove all dirt, then dry with a towel.
Using a vegetable peeler, mandoline, or spiralizer, slice your squash into thin ribbons as shown.
Set ribbons in a colander over the sink, or on a few paper towels. Sprinkle ribbons very lightly with salt, then allow to sit for about 10 minutes, then very gently pat dry with paper towels. This step helps to draw out excess moisture so that your zucchini salad doesn’t become too soggy.
Place squash ribbons into a large glass bowl then add in the garlic, olive oil, sesame oil, coconut aminos, lime zest and juice and chopped cilantro.
Toss gently then cover and refrigerate for an hour before serving.
Taste test, then sprinkle with sea salt (often not needed!), pepper, and sesame seeds, if desired.
Enjoy!
❤Rachel
Ingredients
- 1 lb. medium zucchini, I used a mix of zucchini and yellow squash
- 1 fresh garlic clove, minced
- 1 Tbsp extra virgin olive oil
- 1 tsp toasted sesame seed oil
- 1 Tbsp coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- juice and zest of 1 fresh lime
- a handful of fresh cilantro leaves, chopped
- sea salt & pepper, to taste
- 2 tsps toasted sesame seeds
Instructions
- Rinse your squash and gently rub the skin to remove all dirt, then dry with a towel.
- Using a vegetable peeler, mandoline, or spiralizer, slice your squash into thin ribbons as shown.
- Set ribbons in a colander over the sink, or on a few paper towels. Sprinkle ribbons very lightly with salt, then allow to sit for about 10 minutes, then very gently pat dry with paper towels. This step helps to draw out excess moisture so that your zucchini salad doesn't become too soggy.
- Place squash ribbons into a large glass bowl then add in the garlic, olive oil, sesame oil, coconut aminos, lime zest and juice and chopped cilantro.
- Toss gently then cover and refrigerate for an hour before serving.
- Taste test, then sprinkle with sea salt (often not needed!), pepper, and sesame seeds, if desired.
- Enjoy!
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