Zucchini Salad With Herbs and Parmesan

A recipe from the "Seven Fires" Argentinean cookbook, a simple and refreshing combination of flavors. I like to cut the herbs into a chiffonade, but whole small leaves are fine. I prefer to make it with a couple of smaller zucchini. In lieu of the zest, Lemon Confit makes a nice addition to the salad. I serve it as is, without the baguette slices.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 1  good-sized zucchini, trimmed
• 1  lemon
• 2  tablespoons  shaved parmesan cheese
•  salt, pepper
• 10  small fresh basil leaves
• 10  small fresh mint leaves
•  sliced baguette, toasted if desired

Directions

1. With a mandoline or sharp knife, slice the zucchini on an angle into long ovals about 1/16 inch thick. Place in a bowl.
2. Grate the zest of half the lemon over the zucchini and squeeze all the juice over it.
3. Add the Parmesan to the zucchini. Season carefully with salt and pepper. Toss with the olive oil, basil, and mint.(The zucchini can be refrigerated for up to 3 hours; if you do refrigerate it, don't add the basil and mint until just before you offer it.) Serve with slices of baguette.