Ingredients
The following ingredients have 4 Servings
- 2 medium green zucchini
- 2 medium yellow zucchini
- 1/2 cup extra-virgin olive oil
- juice from medium to large sized lemon
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon freshly ground black pepper (or to taste)
- large pinch kosher salt (or to taste)
Instruction
- Using a vegetable peeler, peel long ribbons out of the zucchini (discard the first one as it’s all skin and will be very narrow). Working your way around each zucchini, cut ribbons until you’re down to the seeds on the first side, then flip and do the other side, then the two remaining sides. Place in a serving bowl and set aside.
- Whisk together all remaining ingredients to make the vinaigrette. Pour over zucchini ribbons until just coated, serving extra dressing at the table.
