It's that time of year again: the time of year where summer's bounty is unwavering, that time of year that we're getting a little tired of the hooray-it's-summer salads, a little wary of those piles of produce on the counter.
That's what we're here for.
Here are 9 new ways to use zucchini and summer squash, to make that gigantic pile feel exciting, inspiring, and new again.
8 small zucchini (about 2 lbs) Ask a question about this ingredient
1 tsp salt
3 tbs tarragon leaves
2 tbs fresh lemon juice
3 tbs olive oil
1 cup cream(1/2 &1/2)
3 tbs chives, minced
fresh ground black pepper
1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain for 1/2 hour. Then, rinse , and squeeze and towel out the excess moisture. A salad spinner can work.
2.In a blender, put the olive oil, lemon juice, tarragon leaves and cream.
3. Blend until creamy and all the ingredients are fully incorporated into a creamy dressing.
4. Toss the zucchini with the sauce (amount determined by taste).
5. Sprinkle with the chopped chives. Grind pepper over mixture to taste. less