1 tablespoon minced fresh parsley
Zest of 1 lemon
Juice of 3 lemons (1/2 cup total juice)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon honey
Few dashes of Tabasco sauce
2 10-inch zucchinis, chilled
2 10-inch yellow squash, chilled
1/3 cup toasted pine nuts or blanched slivered almonds, toasted and cooled
1/3 cup diced fresh basil
1 cup small chunks of mozzarella
Pulse in blender making a smooth vinaigrette, garlic, zest, and juice of lemons, salt, honey, and Tabasco. Turn blender on low and slowly drizzle in oil until well blended. Set aside.
Slice ends off each side of the zucchini and squash then slice into paper-thin slices.
Much easier and neater to use a mandoline or potato peeler for long strands.
In a bowl place and toss the squash and zucchini slices, add the pine nuts or almonds, and basil.
Top with the fresh-cut cubes of mozzarella. Sprinkle with some of the vinaigrette to taste, you can save the rest for another use.
