Serves: 8

Ingredients

3 tablespoons olive oil

¼ cup fresh oregano leaves (2 teaspoons dried)

1 lemon

1 garlic clove, peeled (¼ teaspoon garlic powder)

4 small zucchini and/or yellow squash

½ cup chopped walnuts

¼ cup chopped basil (1 teaspoon dried)

Salt and pepper to taste

Directions:

⦁ Use a vegetable peeler to peel strips of lemon peel from the lemon. Try not to remove much of the white pith underneath. 

⦁ Heat oil, oregano, lemon strips, and garlic in a small skillet over low heat for about 8 minutes or until the oil becomes aromatic and the garlic starts to brown. Remove from heat and allow to cool. Remove the garlic clove and lemon peel and discard these components.

⦁ While the oil is heating, use the same vegetable peeler (or a mandoline or knife) to slice the zucchini into long thin ribbons and transfer to a large bowl. The seedy center of the zucchini can be included or excluded based on preference.

⦁ Add the flavored oil, walnuts, and basil to the zucchini—season with salt and pepper to your preference.

⦁ Juice the lemon and add the juice to the zucchini mixture. Use your hands or a rubber spatula to massage the mixture for about one minute. Enjoy!

Note: This recipe is best eaten soon after the components are combined. If preparing components in advance, keep flavored oil and lemon juice separate from the zucchini until ready to serve.