Zucchini Salad

I told Scott I was making zucchini as part of dinner and he gave me this look. Then told me he doesn't like zucchini unless its cooked. Then I brought this out with the fish. And he was thoroughly impressed! It was such a refreshing salad! I totally would double or triple the recipe to take to a pot luck. It was different but delicious! I'd give it 4/5 overall!

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.