Zucchini with Lemon-Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I have a 'stragglers Thanksgiving' that's what I call it at my house every year, writes Frances Teasley of North Hollywood, California. I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house. Nice, fresh flavors for a side dish or salad. Ingredients:
2 tablespoons fresh lemon juice |
1 teaspoon grated lemon peel |
1 teaspoon dijon mustard |
5 tablespoons olive oil |
1/2 cup thinly sliced fresh basil |
1/2 cup paper-thin slices red onion |
1 1/2 pounds medium zucchini, trimmed, quartered lengthwise, then cut crosswise in half |
Directions:
1. Combine lemon juice, lemon peel and mustard in bowl; gradually whisk in oil. Stir in basil and onion. Season with salt and pepper. Let stand at least 1 hour and up to 6 hours, stirring occasionally. 2. Steam zucchini until just crisp-tender, about 5 minutes. Transfer to large bowl; cool completely. Add dressing and toss to coat. Let stand 1 hour for flavors to develop, stirring often. |
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