This is my tried and true go-to summer squash recipe. I am not going to bore you with any stories today because I quite honestly, have so much on my to-do list. Is that bad to admit? Well, hopefully you get it. Its simple, its fast, and it works for any of the tender summer squashes you can get your hands on.
Quick Summer Squash Ribbon Salad
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons White Balsamic Vinegar (feel free to substitute if you need to)
2 tsp honey
2 tsp spicy brown mustard
1 tsp yellow mustard seeds (optional)
Salt and Cracked Black Pepper to taste
Use a mandolin or peeler to slice zucchini into thin ribbons.
Toss zucchini in a colander with 2 pinches of salt and set aside with a plate underneath while you prep the other ingredients. (let side for about 15-20 minutes, this will help the zucchini release water and soften to pleasant texture)
To make the dressing whisk (or shake in a jar) olive oil, vinegar, honey, mustard, mustard seeds if using, salt and pepper. Set aside.
After 15-20 minutes use a towel and press the zucchini lightly in order to release some of the liquid.
Arrange zucchini, sliced onions, and Parmesan shavings on a large dish and season with a little salt and pepper. Drizzle with dressing right before serving.
Foraging real tip: Choose the zucchini that is the thinnest out of the bunch. This will make slicing easier and reduce the amount of seeds inside. Fresher more firm zucchini is always better to insure the inter seeds do not become mushy. Slice the zucchini as thin as possible with out shredding the squash.
*Although white balsamic tastes best here, you may substitute this dressing with any vinegar you have. White wine, apple cider, balsamic or red wine would all taste great.