Prep Time: 10 min
Total Time: 10 min
1 green or yellow Zucchini squash
Trim both ends of squash; use a mandoline
or sharp knife to make thin slices horizontally, (15 to 20 slices are needed per
garnish). Put them into boiling salted water for ten seconds, remove immediately, place on a clean towel
and pat dry completely.
On a flat surface, overlap slices slightly into a long continuous
row, sprinkle with salt; roll them up as tightly as possible. Cut a thin slice
off one end of the roll so that it will sit level; adjust petals if necessary to
resemble a flower and serve with a main entree or salad course or first
for a beautiful flower garnish.
Sprinkle with dill weed, if desired.
recommendation: Pinot Gris; Chardonnay|