My grocery store gives away a monthly magazine filled with recipes. It’s awesome. I found this recipe in last month’s issue and made it for my Mom when she was visiting. Two thumbs up from Mom 🙂 Sprinkle some freshly grated parmesan cheese on top if ya like!
Ingredients:
4 medium zucchini, rinsed with ends trimmed
1/2 cup grape tomatoes, halved
1 small shallot, thinly sliced
1/2 cup toasted walnuts, chopped
1 Tablespoon extra virgin olive oil
1 Tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1/4 teaspoon garlic salt
Freshly ground black pepper, to taste
Directions:
- In a large bowl, whisk together olive oil, vinegar, Dijon, sugar, and garlic salt until well combined.
- Using a vegetable peeler, thinly slice each zucchini into bowl.
- Add tomatoes, shallot and pepper, to taste.
- Toss to coat.
- Cover and refrigerate 1 hour.
- Sprinkle with walnuts, toss, and serve.
Super delicious!!