Ingredients
- 6 VERY SMALL zucchini, sliced cross-wise into inch pieces
- 6 tablespoons extra virgin Italian olive oil
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 shallot, minced (optional)
Make it step by step
- Prepare several hours ahead of serving.
- Steam the zucchini until crisp-tender.
- Plunge under cold water; drain and chill in the refrigerator.
- Mix the olive oil, vinegar, shallot, mustard, salt and pepper together in a bowl, using a whisk or fork to blend well.
- Pour this oil & vinegar mixture over the chilled zucchini.
- Serve immediately, chilled, or let sit at room temperature up to an hour before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Batya, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.