I have been told to try it several times.... I had such a hard time conceptualizing it... so I avoided trying it.
Until today.
We just got a bunch of zucchini at the
farm on saturday so I figured I would try.
I searched around and was inspired by
the city cookI forgot to take a picture, which is a shame, it was actually quite pretty.
3 small-medium zucchini- peeled
3 ears fresh roasted sweet corn
juice of 1/2 a small lemon
3 tablespoons of EVOO
shredded asiago cheese-to taste
shave the zucchini into long super thin strips, then cut them into half inch segments. Cut the corn from the cob and add it to zucchini. juice the lemon into a cup and add EVOO...whisk together, add to veggies. salt and pepper to taste. I let this sit in the fridge for about a 1/2 hour to an hour to let the flavors marinate. Once ready to serve, shred asiago over and mix together.
Right before my husband took his first bite, he said, "Jen I really do not like raw zucchini, Ive had it before"
I was a little discouraged.... until he ate two bowls...standing at the counter.
As a side, this would maybe satisfy 3-4 people... as part of the main dish or to share, I would double it.
