This is a dish that elevates the humble zucchini to impressive new heights. People (like my husband) who don’t love cooked zucchini seem to adore this dish, perhaps because it has such a bright, fresh flavour. It makes a great lunch on its own, or a tasty side dish for grilled meat or fish. I’ve even eaten it stuffed in a pita and that was a meal to remember.
Ingredients
Directions
With a spiralizer, turn the zucchini into ‘noodles’. You can also prepare this dish by slicing them very thinly with a mandoline or very sharp knife. Put the zucchini in a bowl and set aside.
In a small jar with a tight lid, combine lemon zest and juice, maple syrup or honey, salt and pepper, thyme leaves, Dijon, olive oil and finely minced sweet onion. Cover and shake well to combine and emulsify. Taste and adjust lemon, oil or salt to suit your preferences.
Drizzle the vinaigrette over the zucchini and toss gently to combine.
If serving later, cover and refrigerate for up to four hours.
When ready to serve, scatter pecans over the top and serve immediately.
Serves 2 – 3 and can easily be doubled or tripled.
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