Recipe from Smitten Kitchen

This recipe was sent to me by one of our CSA member Alix.  She made it a couple of weeks ago and love it, hope you do too.  Thanks Alix!

1 1/4 to 1 1/2 lbs Zucchini

Olive Oil

Coarse or Kosher Salt

Freshly ground Black Pepper

1 Lemon

1 3/4 cup (from 1 15 oz can) small to medium sized White Beans, drained

1 Garlic Clove, peeled

2 oz of Basil

1 to 2 TB White Wine Vinegar

Coarsely grated Parmesan, to taste

Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4” strips.  A mandolin works well for this.  Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.  On a grill, or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side.  Transfer zucchini back to platter and squeeze lemon juice over it.  Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped.  Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons.  Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste.  Season to taste.  Combine beans with about 2/3 of the dressing in a small bowl.  In a larger bowl or serving platter, pour half of dressed beans in the bottom.  Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony.  Spoon remaining beans in the spaces.  Drizzle the remaining dressing over the platter, to taste.  Finish with a light blanket of parmesan and eat whenever you’re ready.  As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.