Zucchini Salad with Mint and Provençal Rosemary Almondsby Julie Horton - Thursday, September 6, 2012
With summer often comes an abundance of zucchini from the garden – and the ongoing challenge to find new ways to prepare them. Co-workers begin to avoid you and your zucchini cakes, muffins and breads. We understand the never-ending challenge of finding new ways to prepare zucchini so none of it goes to waste, so here is one more delicious recipe from France to add to your arsenal of zucchini recipes.
Pour yourself a glass of white wine, warm a baguette, and enjoy a virtual trip to Provence with your latest harvest!
2 plum tomatoes, chopped
3 medium zucchini, chopped
1 ½ tablespoons lemon juice
3 tablespoons olive oil
1/3 cup packed finely chopped mint leaves
¼ cup finely chopped fresh parsley
Toss ingredients together, garnish with the almonds and serve.
Provencal Rosemary Almonds:
3 tablespoons butter
2 teaspoons dried rosemary, crushed
¾ teaspoon salt
¼ teaspoon cayenne pepper
2 cups raw almonds
Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.
Recipe adapted from About.com