Zucchini Ribbons with Lemon and Pecorino

Happy July!!

With this being the first Wednesday of the month it is time to gather around the virtual table with the amazing group of cooks who take part in the Cooking Light Virtual Supper Club. This month's theme 'Beach Blanket Picnic' was selected by Susan. I was asked to bring a salad to the celebration.

I poured through the pages of Cooking Light magazine (OK, I searched online) until I came up with something I felt was worthy to share with the Virtual Supper Club. This salad with a simple lemony vinaigrette seemed to be the perfect thing for taking along on a picnic.

Zucchini is another of those vegetables that is good served raw - in fact, I think I may prefer it that way. The small, sweet summer zucchini can be sliced thinly lengthwise with a simple mandolin or 'Y' shaped vegetable peeler and tossed with a little olive oil, cheese,  and salt. Easy!

In Italian cooking zucchini is often paired with mint and while this recipe didn't call for it I added some in the second time that I made the salad. Take my advice - add mint. It was fine without it but adding it in took the salad to an entirely different level.

I used pecorino cheese that I brought home from Italy with me. Trust me on this as well, try to search out REAL pecorino cheese. The pecorino we often buy here in North America is often a hard cheese . . . yet when we visited Pienza (the centre of Italian pecorino cheese production) the cheese was a medium soft and creamy. It is also far less salty than whet we often find in our shops.

At the end of hunting for the best ingredients spend about 10 minutes pulling this salad together.

Enjoy!

Zucchini Ribbons with Lemon and Pecorino

2 zucchini
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 tablespoons shaved pecorino Romano cheese

Slice zucchini into thin ribbons using a mandolin or vegetable peeler; toss with lemon juice, olive oil, pepper, and salt. Top with shaved pecorino Romano cheese.

Be sure to visit the rest of the group. This is what they brought to the party this month:

Sarah of All Our Finger in the Pie started us off with her own recipe inspired by Local Lounge an appetizer of Toasted Foccacia Topped with Strawberry Rhubarb Preserve, Pickled Radishes and Pea Shoots.

Val, our fearless leader, at More Than Burnt Toast, brought a drink - Cherry Peach Sangria. I've bookmarked this one for when we have some fresh local peaches in a few weeks.

Shelby of The Life and Loves of Grumpy's Honeybunch brought along a delicious Farro, Cherry, and Walnut Salad.  (mmmmmm I ADORE farro)

Susan of The Spice Garden continributed Lemon Ginger Fried Chicken for the main dish.

Sandi of Whistlestop Cafe Cooking ended the meal in style with a luscious dessert. Lemon Polenta Cake with Summer Berries.

Comments

[bellini]

I saw baby zucchini last week at one of the local fruit stands, so this week they will be even bugger. Loving this salad Jerry.

[Sarah Galvin (All Our Fingers in the Pie)]

This is a great salad. Yes, I added mint to a chickpea salad and mint is good.

[Kayte]

Wow, this looks simple and delicious! Going to try this one with all the fresh we have here now.

[JDeQ]

Yes, this is a sure fire way to use up fresh veggies. The mint adds such a fresh dimmension.