Ingredients:
2 tablespoons of lemon juice, freshly squeezed.
1 teaspoon of lemon peel, grated.
1 teaspoon of Dijon mustard.
5 tablespoons of olive oil.
½ cup of fresh basil, thinly sliced.
½ cup of paper-thin slices red onion.
Salt and freshly ground black pepper, to taste.
1 ½ lb of medium zucchini, trimmed, quartered lengthwise, then cut crosswise in half.
Preparation Instructions:
In a bowl, combine the lemon juice, lemon peel and Dijon mustard.
Gradually whisk in olive oil.
Stir in the basil and sliced onion.
Season with salt and black pepper.
Allow to stand about 3-4 hours, stirring occasionally.
Steam the zucchini until just crisp-tender, about 5 minutes.
Transfer to large bowl and allow to cool completely.
Add the dressing and toss to coat.
Allow to stand for about 60 minutes, stirring often.