Midway through summer, after author Jeanne Kelley has enjoyed plenty of zucchini-sauteed, grilled, pureed in soup and shredded in pancakes-she's ready for a change but is still flush with zukes. Shaving raw zucchini for this pretty salad is inspired relief! Try using a mixture of green and golden zucchini; be sure to choose long, narrow squashes for the best ribbons. Serve as an elegant starter or a light side dish to grilled fish.
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