(Raw) Zucchini Crudo

Ew, raw zucchini you say?? But really, it's delicious. And (bonus) it's looks and sounds super fancy for a dinner party even though it's super easy and inexpensive to make.

2 large or 4 small zucchini

1 large lemon (more or less to taste)

salt (preferably sea salt, but kosher salt or table salt is acceptable as well)

freshly ground pepper

optional: finely diced garlic clove, basil, dill, or whatever herbs you have on hand

optional: extra virgin olive oil

* I've used this serving size for a group of 4 when we had other vegetable dishes, or for 2 when this was our only vegetable dish on a lazy weeknight.

1. Thinly slice zucchini at a diagonal (on the bias). I used a mandoline, but if your knife skills are superior to mine you could cut them by hand. (Side note: if you don't have a mandoline, I highly recommend investing in one for about $20.)
2. Sprinkle a good amount of salt over all the zucchini slices and toss to coat in a colander. Let slices sit and drain in colander for 10-15 minutes. The thicker your slices, the longer the wait. The salt "cures" the zucchini and turns it soft, but make sure they don't get mushy. Nobody likes mushy zucchini.
3. Taste a slice. If it's too salty, just rinse the slices with cold water and drain.
4. Squeeze the juice of one large lemon over slices and toss to coat. Taste a slice, it should be nicely acidic. If not, use more lemon juice. Let slices sit for about 5 minutes to soak up all the nice lemony flavors. Yum.
5. Plate slices. I like to spread them out crudo-style on a large serving platter, but you can also pile them up in individual salad plates or bowls.
6. Sprinkle freshly ground black pepper on top. My favorite is to use black pepper and nothing else to let the fresh zucchini flavor shine through.
7. Optional: drizzle extra virgin olive oil on top. I usually do this to indulge John because otherwise there's no fat at all in this dish.
8. Optional: top with finely minced raw garlic and/or any herbs you have on hand.

I like to pair this light, summery side with a big, fat, juicy piece of meat off the grill.