Ingredients
5 medium zucchini3/4 teaspoon salt, divided1 large sweet red pepper, julienned1 large tomato, seeded and cut into thin strips1/2 cup thinly sliced sweet onion3 tablespoons olive oil2 tablespoons cider vinegar1/4 cup minced fresh parsley1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1/4 teaspoon pepperShredded Parmesan cheese, optional
Preparation
Cut the ends off of each zucchini. Using a cheese slicer or vegetable peeler, cut zucchini into thin lengthwise strips. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use. Cut zucchini strips into 1/4-in. widths.
Place in a strainer; sprinkle with 1/2 teaspoon salt and gently toss to coat. Let stand for 15 minutes. Gently shake strainer. Drain zucchini on paper towels and pat dry.
Transfer to a large bowl; add the red pepper, tomato and onion. In a small bowl, whisk the oil, vinegar, parsley, oregano, pepper and remaining salt. Pour over zucchini mixture and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Sprinkle with cheese if desired.
