I am a die hard Giada follower but every now and then, Rachel Ray surprises me. I picked up the June/July issue of Every Day With Rachel Ray only to find so many summer gems that will be making an appearance on our plates throughout the summer! I never grab this magazine but while at the grocery store, Mark was drooling in line looking at the giant burger on the cover. If you don't have this in your summer magazine stash, I highly recommend you pick it up. I'll be cooking out of this all summer!
I am not just posting this recipe because it's fun to say. This quick summer side dish was delicious! Using my mandoline to cut the zucchini into skinny julienne strips gave it such a delicate texture- we barely recognized it as zucchini as we were eating it. As most Italians would agree, eating pasta is more like a religious experience and in no way is this recipe a substitute for a bowl of paparadelle with a fresh bolognese, but for an alternative way to enjoy vegetables with dinner, this pretend pasta is mighty tasty! We paired this bright flavored dish with maple soy marinated flank steak- grilled to perfection!
recipe from Every Day with Rachel Ray, June/July 2011
1 piece (4 oz.) parmesan cheese
2 lemons, finely zested and juiced
1 clementine, finely zested and juiced
10 basil leaves
1 Tbsp. dijon mustard
1/2 cup olive oil
1 and 3/4 lbs. small zucchini
1 cup slivered almonds
Using a large peeler, shave half of the parmesan; grate the remaining. In a food processor, combine the grated cheese, lemon and clementine zests and juices, basil and mustard. With the machine on, drizzle in the olive oil. Using a mandoline with a julienne blade, slice the zucchini into strands. place in a bowl and toss with the almonds and dressing. Top with parmesan shavings.
NOTE: No clementines in the Moore house so I left that out. I only used a lemon and a half and left out the slivered almonds. I am all about color, and making the dinner plate pretty, so I chopped up some red bell pepper to toss in.