There's a certain point in the summer where the internet blows up with recipes using zucchini, because anyone who's ever tried to grow this hardy plant in their garden knows that zucchini is the sort of home-grown vegetable that just keeps giving...and giving...and giving. But even if you're not the home-growing type (like me - I've only ever managed herbs), I bet you there's still some nice zucchini squash at the grocery.
So do yourself a favor, the next nice day you have! Throw something on the grill and make this quick and easy salad, and appreciate the sunshine and the flavors of summer.
This is one of those things that comes together in the blink of an eye, and the flavors are spectacular, the kind of combination that always tastes sunny. Refreshing green zucchini serves as a delivery device for a dressing made of bright citrus and sharp garlic. Top it off with the crunch of toasted pine nuts and a little bit of parmesan, and you've got yourself a winning side dish.
And the biggest sell of this recipe for me (at the time) was that it didn't involve turning my kitchen into an inferno. Okay, most salads don't involve turning your kitchen into an inferno, but don't you get tired of romaine tossed in vinaigrette? I do! This use of zucchini is a great alternative, and it pairs beautifully with lighter dishes such as chicken, fish, or (as I served it) honey-mustard-lime rubbed pork loin and some corn on the cob off the grill.
I could see the look in Sparky's eyes - he didn't think he'd like it. But one bite in, he was ready to wipe out the whole bowl.
Check after the jump for the recipe - and if it's a sunny day today, get out there and enjoy it while you still can!
