When your garden is overrun with zucchini, this salad is ideal. It makes a light side dish for barbequed meats and colorful addition to a summer buffet.

Zucchini Salad

Serves 4

 2 medium zucchini, ideally homegrown and ultra-fresh
3 tablespoons fresh mint, minced
1 tablespoon Italian parsley, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon honey
salt and pepper to taste
4 ounces buffalo mozzarella, thinly sliced
1 tablespoon Parmesan, freshly grated

Directions

1. Use a mandoline or vegetable peeler to slice the zucchini lengthwise into strips. Place in a bowl.

2. In a small jar, combine mint, parsley, oil, lemon juice, honey, salt, and pepper. Shake well, then pour over zucchini and toss. Arrange zucchini on either a serving platter or four salad plates. Tuck in the slices of buffalo mozzarella, then sprinkle with Parmesan.

Photos: Lynn Donaldson