Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
This is a wonderfully fresh way to serve zucchini.
2–3 medium zucchini
2 tbsp pine nuts, lightly toasted
2 tbsp currants
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp sugar
2 tbsp extra virgin olive oil
Using a veggie peeler create ribbons from the zucchini and toss in a bowl with the currants and pine nuts.
Place the remaining ingredients in a small jar and shake until well combined. Drizzle over the zucchini.