If your garden is experiencing a surplus of zucchini, it may be time to try a couple of new ways of using it. Zucchini is such a versatile vegetable, lending itself to myriad methods of cooking; steamed, sautéed, roasted and grilled are all good! But, one of my favorite methods of preparation when it’s young and fresh is to serve it raw.
Mind you, texture will go a long way in affecting the flavor of this dish. Finely slicing or grating the zucchini allows for a thorough coating of whatever dressing you choose to use, just by virtue of the fact that there will be more surface area to hold the sauce or dressing.
While I’m generally not a fan of kitchen gadgets that perform only a single task, I make an exception when it comes to my spiral cutter. A nifty little device that my daughter gave me for my birthday, it cuts vegetables or fruits into medium or very thin strands, much like spaghetti. I LOVE this tool! It takes only a few seconds to turn half a zucchini into a lunch-sized mound of “pasta” ready to dress and adorn with leftover chicken for a quick and tasty lunch. Lacking a spiral cutter, you can certainly get by using a potato peeler to make very thin slices.
1/2 -1 medium zucchini
2 teaspoons home made Phase One Mayonnaise (or store-bought equivalent, containing no sweeteners, white vinegar or soy or peanut oil)
1/4 teaspoon fresh lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon fresh chopped tarragon (optional, but it’s really good!)
4 ounces leftover poached or roasted chicken, shredded
Grate, spiral-cut or “slice” zucchini with a potato peeler. Set aside.
In a serving bowl, place mayonnaise. Grate a bit of lemon zest over it, add lemon juice, and stir with a fork to combine. Add tarragon, if using.
Pile zucchini over dressing. Add chicken and toss with dressing to combine. Add salt and pepper as desired.