Marinated Zucchini Salad
Especially good with fresh basil! Oh Yum! This is so good! tongue.gif

SERVES 4
1 lb zucchini, washed, sliced paper thin
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1-2 tablespoon extra virgin olive oil
salt
fresh ground black pepper
2-3 tablespoons fresh basil or fresh parsley, chopped

Note: It is your choice to peel or not peel the zucchini.

Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Cover bowl and refrigerate 4-8 hours, stirring occasionally.

Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
Adjust seasoning if necessary.

Best eaten within 24 hours.