Zucchini with Walnut Sauce
Ribbons of cooked zucchini are slathered in a garlicky walnut dressing for this summer side salad.
Ingredients
- 3 medium zucchini
- 3/4 cups (175 mL) walnut halves, toasted
- 1/2 cup (125 mL) coarsely chopped flat-leaf parsley
- 2 small cloves garlic, smashed
- 3 tbsp (45 mL) extra-virgin olive oil
- 3 tbsp (45 mL) lemon juice
- 1/2 tsp (2 mL) salt
- Generous pinch cayenne pepper or dash hot pepper sauce
- 1/4 tsp (1 mL) (approx) smoked or sweet paprika
Preparation
In large pot of boiling salted water, simmer whole untrimmed zucchini over medium heat, covered, until tender when pierced to centre, 10 to 12 minutes; drain. Chill under cold water; drain.
Trim ends from cooked zucchini; cut each in half lengthwise, then finely slice lengthwise into ribbons. Place in colander set over bowl; top zucchini with small plate and weigh down lightly (with full soup can, for example). Let drain for 15 minutes; discard liquid and transfer to bowl.
Meanwhile, in food processor, whirl together walnuts, parsley, garlic, oil, lemon juice, salt, cayenne and 3 tbsp/45 mL cold water until smooth; scrape over zucchini and toss to coat. Plate and sprinkle with pinch of paprika.
Makes 6 servings.
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