Zucchini With Lemon-Basil Dressing Recipe - Cooking Index
Zucchini With Lemon-Basil Dressing Recipe - Cooking Index
"I have a 'stragglers Thanksgiving' -- that's what I call it -- at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."
Type: Side dish| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1 teaspoon | 5ml | Dijon mustard |
| 5 tablespoons | 75ml | Olive oil |
| 1/2 cup | 118ml | Thinly-sliced fresh basil |
| 1/2 cup | 31g / 1.1oz | Paper-thin slices red onion |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 lbs | 681g / 24oz | Medium zucchini - trimmed, quartered |
| Lengthwise, then cut crosswise in half |
Combine lemon juice, lemon peel and mustard in bowl; gradually whisk in oil. Stir in basil and onion. Season with salt and pepper. Let stand at least 1 hour and up to 6 hours, stirring occasionally.
Steam zucchini until just crisp-tender, about 5 minutes. Transfer to large bowl; cool completely. Add dressing and toss to coat. Let stand 1 hour for flavors to develop, stirring often.
This recipe yields 6 to 8 servings.
Source:
Bon Appetit, November 2001
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