I have to thank my colleague Jennifer for introducing me to this brilliant way of preparing zucchini. Sometimes you just need to chop that same old vegetable in a new way to add a new ingredient to your repertoire….
Jennifer was staring at an abundance of zucchini in her kitchen, having been somewhat over zealous at the farmers market. “How was I possibly going to eat all the zucchini I bought without getting squash fatigue?”
While muffins and quick breads are certainly an option, this time she was craving something healthier that appreciated zucchini for its own merits.
This is her spin on a vegan tartare, made with finely chopped zucchini. It supports our belief that vegetables can be as interesting to prepare as meat.
Best part about this recipe is you only need five ingredients to make it—six if you count the salt. Seven if you include knife skills! They are the key to making this tartare. You want to finely dice the zucchini. If you’re looking for a shortcut, shredding it on a grater would work, although you’re veering more into slaw territory with the presentation.
That said, we’re talking about a vegan appetizer inspired by a meat-based dish, so why start following the rules now?
Here’s the recipe.
1 medium zucchini, peeled & diced fine
Handful fresh mint leaves, chopped
Freshly grated zest of 1/2 lemon
1 quick shake of soy sauce
2 teaspoons Dress It Up Dressing Red Wine Vinaigrette
Sea salt, to taste
Crackers or thinly sliced baguette, to serve
Add the zucchini, mint, lemon zest, soy sauce, and Red Wine Vinaigrette to a small bowl. Stir until well mixed. Season with salt. Let sit for 10 minutes so flavors can marinate.
Spoon into a small bowl, and serve with crackers or baguette.