Shredded Zucchini |
Final Product! |
Zucchini Salad adapted from Rachael Ray Magazine
Serves 4
Total Time: 10 Minutes
- 2 zucchini
- 1/2 pint grape tomatoes, halved lengthwise
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons parsley
- 2 garlic cloves, minced
- 1 teaspoon cayenne pepper
- Salt and pepper
- 3 cups baby arugula
Shred the zucchini in the large holes of a grater. Roll up in a kitchen towel, squeeze out an excess liquid, and return to a bowl. Stir in tomatoes, olive oil, lemon juice, parsley, garlic, cayenne pepper and salt and pepper to taste. Just before serving, mix with arugula.
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