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
pinch salt
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.

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