Ingredients
- 1/2 cup cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon salt divided
- 3 whole zucchini about 1 1/2 pounds
- 2 whole yellow squash about 3/4 pound
- 1 garlic clove peeled
- 1/2 cup fresh basil leaves packed
- 1 tablespoon lemon juice fresh
- 1 tablespoon extra-virgin olive oil
- 3 ounces part-skim mozzarella cheese cut in to 1/4 inch cubes
Servings: servings
Instructions
- Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.
- Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.
- Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.
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