The Open Line

The Open Line

Want to know more about The Open Line? Get their official bio, social pages & articles on AM 600 WMT - News Talk Sports!Full Bio


Open Line July 28th

THE OPEN LINE ~ Saturday, July 28, 2018


1 1⁄2lbs zucchini, preferably 1 green and 1 yellow, julienned

 kosher salt

1 tablespoon shallot, minced

1  garlic clove, minced

1 tablespoon lemon juice

2 tablespoons olive oil

 fresh ground black pepper

1⁄4cup slivered almonds, toasted (optional) or 1⁄4 cup toasted roughly chopped walnuts (optional)

1⁄4cup fresh soft herbs such as parsley, basil (optional) or 1⁄4 cup chives, cut into chiffonade (optional)


Put the zucchini in a colander and sprinkle evenly with 1 teaspoon salt. Toss and sprinkle evenly with another 1 teaspoon salt (you're looking for good distribution of salt.) Let stand for 10 to 20 minutes (the squash should be limp but still have some bite to them.).

In a small bowl, combine the shallots, garlic, and lemon juice.

Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse the squash briefly under cold water and pat dry. In a medium bowl, toss the zucchini with the olive oil. Spoon the lemon shallot mixture over and toss some more. Season with pepper and more salt and lemon juice if you think it needs it. Garnish with nuts and fresh herbs, if using.

Sponsored Content

Sponsored Content