Every year we have a garden I tell myself that I will write down, somewhere, how many of each plant we planted and whether or not the yield is what we wanted.
In other words, did we again plant too many zucchini plants?
Right now I am thinking we did.
They are bursting from the garden, each one imploring “pick me, pick me”.
There are just too many.
To use them up I of course made zucchini bread. What kid won’t eat zucchini bread?
Well as it turns out, mine won’t, if you have made 642 so far this month.
We love a gratin like this one, somehow with the 90+ degree weather a gratin bubbling away in the oven did not sound appealing, you know?
Instead a light fresh salad, reminiscent of a pasta salad.
Without that big pot old of boiling water.
And, well reminiscent of this zucchini salad I made last year, yep planted too many zucchini plants then too.
- 1 very large zucchini, or 2 medium size
- 1/2 red onion, finely diced
- 1 cup diced feta, or small container of crumbled feta
- 1/4 cup fresh oregano, chopped fine
- 1/4 olive oil
- Juice and zest of 1 lemon
- Salt and pepper to your preference
Using a vegetable peeler strip away most of the dark outer green skin of the zucchini and discard.
Create long strip from the zucchini peeling from top to bottom in 1 motion if possible and drop into serving bowl.
Rotate after every few passes, and stop when you reach the center with seeds.
Add to that the feta and red onion.
In small bowl or measuring cup add olive oil, lemon juice and zest, oregano and pepper, blend well.
Toss with zucchini and serve.
(Add salt and toss just before serving or salad will get too watery)