Makes 2 – 4 servings
4 cups zucchini, julienne strips (1/4×1/4×2-inch)
1 1/2 tablespoons kosher salt
1/3 cup extra virgin olive oil
1 lemon
1 tablespoon white wine or rice vinegar
1/2 teaspoon sugar, optional
1 small clove garlic, minced
1 cup lightly packed fresh parsley leaves (about 1 oz. from a 2 oz. bunch)*
2 green onions, diagonally sliced
2 green onions for garnish, optional
Julienne zucchini and place into medium bowl. Sprinkle with kosher salt; toss to mix. Let stand 20 minutes.
Meanwhile, grate peel (yellow portion only) from lemon to equal 1 1/2 teaspoons; set aside. Squeeze lemon to equal 2 tablespoons juice. Combine olive oil, lemon juice, vinegar, sugar and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
Rinse zucchini lightly with cold water; drain well. Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture. Place zucchini, parsley and sliced green onions in medium bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix. Garnish with reserved lemon peel and additional green onion, if desired.
* If parsley leaves are large, coarsely chop.