Ingredients

• 1/2 C cider vinegar
• 4 t sugar
• 1/2 t salt
• 1 1/2 lb zucchini, thin ribbons
• 3/4 lb yellow squash, thin ribbons
• 1 cl garlic, peeled
• 1/2 C fresh basil leaves, packed
• 1 T fresh lemon juice
• 1 T olive oil
• 3 oz mozzarella cheese, 1/4-in cubes

Instructions

1. Whisk together the vinegar, sugar, and 1/4 t salt until sugar dissolves. Toss with the zucchini and squash, then refrigerate 2 hours.
2. Bring a small pan of water to a boil. Add the garlic to the boiling water, remove after 1 minute, rinse under cold water, and reserve. Add the basil to the boiling water, immediately remove, rinse under cold water, and reserve. Puree the garlic, basil, lemon juice, olive oil, 1 T cooking liquid, and 1/4 t salt until smooth.
3. Drain the squash, plate, top with cubed mozzarella, drizzle with the basil oil, and serve.

Source: www.health.com

Contributed by: Skip