From the King Ranch in Texas – serves 4 to 6
1 Pound of zucchini, cut into small strips
¼ cup chopped parsley, or to taste
Salt as needed
Garlic vinaigrette – recipe follows
Parmesan cheese – ¼ cup or to your taste\
Boil until soft in slightly salted water
Drain
Coat with the garlic dressing
Add chopped parsley and parmesan
Vinaigrette
from The Basics by Russo and Lukins
4 large cloves of garlic, minced
2 tablespoons of Dijon mustard – you can reduce or leave the Dijon out if you think it overpowers the zucchini
1/3 cup red wine vinegar
1 cup extra virgin olive oil
Salt and pepper, to taste
Combine garlic, mustard and vinegar in a small bowl.
Wisk well.
Slowly drizzle in the olive oil until the dressing is quite thick