Zucchini Salad Recipe - Recipezazz.com

Name: Zucchini Salad Recipe - Recipezazz.com
Ingredients: 3 tablespoons oil (original recipe called for olive oil but we used safflower oil); 1 tablespoon dried shallot flakes (or 2 tablespoons fresh shallot, minced); 2 tablespoons capers; caper brine (original recipe called for a few teaspoons but I only had about 1/4 teaspoon in my jar); 1 lemon, juiced and zested; 1 garlic clove, minced; salt; pepper; 18 to 20 ounces squash (3 zucchini or summer squash or use both -- we only used zucchini -- you should have about 18 -20 ounces of the squash); 1/3 cup Pecorino-Romano cheese (or Parmesan, shaved); 1/4 cup oregano (fresh, or basil, torn or chopped); 1/4 cup parsley, chopped; 1/3 cup almond nuts (roasted and silvered, we used them as they came out of the bag)

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Easy and a good way to have zucchini without turning on the stove!

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Ingredients

3 tablespoons oil (original recipe called for olive oil but we used safflower oil)
1 tablespoon dried shallot flakes (or 2 tablespoons fresh shallot, minced)
2 tablespoons capers
caper brine (original recipe called for a few teaspoons but I only had about 1/4 teaspoon in my jar)
1 lemon, juiced and zested
1 garlic clove, minced
salt
pepper
18 to 20 ounces squash (3 zucchini or summer squash or use both -- we only used zucchini -- you should have about 18 -20 ounces of the squash)
1/3 cup Pecorino-Romano cheese (or Parmesan, shaved)
1/4 cup oregano (fresh, or basil, torn or chopped)
1/4 cup parsley, chopped
1/3 cup almond nuts (roasted and silvered, we used them as they came out of the bag)