Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 smalls | Zucchini, lightly steamed |
| 1 tablespoon | Olive oil |
| 1 large | Garlic clove, minced |
| 1½ tablespoon | Rosemary, minced |
| 1½ tablespoon | Sage leaves, minced |
| 1 tablespoon | Lemon juice |
| ¼ cup | Olive oil |
| 1 teaspoon | Salt |
| \N \N | Black pepper |
Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute pan over very low heat & add the garlic. Let it sweat so that the flavour infuses the oil. Add the rosemary & sage & let them wilt in the oil for a minute or so. Cut the cooled zucchini into strips the size of kitchen matchsticks & place them in the salad bowl. Whisk together the lemon juice, ¼ c olive oil, salt, pepper & garlic-herb infused oil. Toss carefully, being extremely careful not damage the fragile zucchini pieces. Serve at room temperature.