1 lbs zucchini
1.5 T. salt
3 T. minced onion
1/8 C. olive oil
1T. lemon juice
1.5 T. toasted pine nuts
Shredded basil leaves (optional)
1. Rinse and cut ends from zucchini. Cut lengthwise into quarters, then crosswise into 1/2 to 1-inch pieces.
2. Toss zucchini with the salt in a mixing bowl to coat well. Turn into a strainer and place over bowl for 30 minutes.
3. Discard liquid from bowl and wipe dry. Rinse the zucchini well under cold water until it tastes only slightly salty. Pat it dry in a kitchen towel and return to mixing bowl.
4. Add onion, olive oil, lemon juice, basil and pine nuts and stir to combine.
Adapted from a recipe submitted by Eatwell Farm member Patricia Koren who found it in the New York Times