This recipe comes from a new cookbook called Kitchen Garden Cookbook by Jeanne Kelley. It is a great book as it also talks about how to plant, harvest and grow the vegetables in addition to great recipes! You can use a mixture of green and golden zucchini. I would also think you could easily vary the cheese and the herbs-feta and mint would also be good. I did not have arugula and just left it out.
1/4 cup extra virgin olive oil
2 T. fresh lemon juice
1 clove garlic, pressed or finely chopped
salt and freshly ground pepper
3/4# zucchini, trimmed
1/4 c. flat leaf parsley, chopped
1 c. baby arugula
1 oz. asiago or any other cheese
2 T. almonds, toasted and chopped
In a shallow dish, whisk the olive oil, lemon juice, garlic and 1/4 t. salt, whisk together until salt dissolves. Use a vegetable peeler to make zucchini ribbons-shave long strips from stem to blossom end, continuing until half is shaved and then flip over and shave the other side. Transfer to the bowl with dressing. Add parsley. Season with salt and pepper and toss gently. Add the arugula and toss, garnish with the cheese and almonds and serve.