Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squash Court II
Print
Total:
1 hr 5 min
Prep:
35 min
Inactive:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
35 min
Inactive:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 pounds zucchini, trimmed
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons whole-grain mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 small red onion, thinly sliced
  • 1 cup frisee torn into pieces
  • 1/3 cup thinly sliced radishes
  • 1/3 cup chopped, toasted almonds
  • 1/3 cup chiffonade fresh basil leaves
  • 1-ounce Manchego cheese, shaved

Directions

Watch how to make this recipe.

Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.

Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

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Step-by-step photos

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