I had something like this at a local restaurant a few weeks ago. I don't normally count myself as a person who likes zucchini--particularly raw--so I was surprised at how much I enjoyed it. Enough that I had to try to recreate it at home one night last week.
The zukes are sliced into slaw on a mandolin, then coated with cold garlic cream. The slaw is then served with big, thick slices of tomato to cut the richness. It's all the best parts of a late summer garden.
Give it a try this weekend if you need something cool or if you're rich with garden zucchini and tomatoes...or both.
Slicer Tomatoes With Zucchini and Garlic Cream Slaw
- 1 small zucchini
- 1 small yellow squash
- 1 carrot
- 1/2 cup Greek yogurt
- 3 tablespoons heavy cream
- 2 tablespoons rice vinegar
- 1 garlic clove
- handful fresh basil
- salt and pepper, to taste
- 2 large beefsteak tomatoes
Carefully use a mandolin to shred the zucchini, squash, and carrot. Mix them together in a large bowl.
In a mason jar, mix the yogurt, cream, and vinegar. Finely dice the basil and garlic, and add that to the jar, too. Then put a lid on the jar, and shake to combine.
Toss the dressing with the slaw, and add salt and pepper to taste. Slice the tomatoes into thick rounds, and serve them with the slaw on top, so that you get a bit of both in every bite.