In case you have too much zucchini from your garden, here is a tasty salad to use some of it. Leave some time to marinate the zucchini before you eat the salad. At least 4 hours would be best. In addition to the zucchini I included some slivered fennel and onions plus cherry tomatoes. All this was piled on a bed of raw spinach.

Lemony zucchini salad

Lemony Zucchini Salad
Adapted from NYTimes Cooking recipe

2 medium zucchini, sliced very thinly lengthwise or sliced with a mandoline
2 tablespoons fresh lemon juice
2 tablespoons olive oil
salt and pepper
various other salad vegetables to garnish

Slice the zucchini either by hand or with a mandoline very thinly into ribbons, Salt the zucchini strips and let them drain for 20 minutes. Rinse and pat dry. Make the lemony dressing and pour it over the zucchini ribbons. Marinate for 4 hours. When it is time to serve make a bed of spinach or salad greens. Pile the zucchini in the center. Add other salad vegetables if desired. Pour remaining marinade over entire salad.  Season with additional salt and pepper if needed.

Tonight we ate our salad with Trader Joe’s bratwurst on Cobblestone sausage rolls. Use your favorite mustards and relishes on the bratwurst.

Lemony zucchini salad with Trader Joe’s bratwurst