You go light on oil so the zucchini won't absorb too much, so be sure to use a tasty, good quality oil.

• 4 small green zucchini (about 1 pound )
• 4 yellow zucchini or summer squash (about 1 pound)
• Juice of 2 lemons or limes
• 2 shallots, finely chopped
• Salt & pepper to taste
• 1/4 - 1/3 cup extra virgin olive oil
• 2 tablespoons chopped fresh dill

Method

Cut off and discard ends of squash..  Slice into 2” pieces. Slice pieces of zucchini length-ways very finely to make a julienne of zucchini. ( A mandoline is excellent for doing this.) Put into a bowl.

Whisk together lemon or lime juice with shallots, salt and pepper to taste. Add oil and herbs, whisking to emulsify. Toss vegetable julienne with dressing, taste, and adjust seasoning.

Serves 6 to 8 as an appetizer.

Contributor: Denise Howell

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