Zucchini and Yellow Squash Slaw with Lemon Black Peppercorn Vinaigrette

[Guest guest]

Zucchini and Yellow Squash Slaw with Lemon Black Peppercorn Vinaigrette

 

Serving: 4 to 6

 

3 medium zucchini

2 medium yellow squash

3 scallions, green parts only

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon cracked black pepper

 

Using a spiral vegetable peeler or a box grater, grate the zucchini

and squash and place in a large bowl. Cut the scallion greens into

long thin slivers and set aside.

 

In a small bowl, combine the lemon zest and juice. Whisk in the olive

oil and salt and pepper. Pour the dressing over the zucchini mixture

and toss. Place in a serving dish and top with the slivered scallions.

Serve cold or at room temperature.