Kendra's Cold Zucchini with Salsa Verde

You have a few options with this recipe. You can serve it as an appetizer or as a salad. With the exception of the herbs, I did not tell you how to chop the vegetables. This should be your preference. Some people like a smooth salsa, others like it chunky. Personally, I think you might want to blend in food processor until smooth if you are serving this as a salad.

8-10 small zucchini, trimmed and cut in half lengthwise
1 cup fresh parsley, chopped coarsely
1 cup olive oil
1/2 cup fresh squeezed lemon juice
1 small onion, chopped
4 anchovy fillets
3 t. capers
2 cloves garlic, chopped
1 shallot, chopped
1 tsp. seasoned salt
1 cup fresh parsley, finely chopped
1/2 cup fresh basil, finely chopped
Ground pepper to taste

Cook zucchini in boiling salted water for about 4 minutes. Drain, rinse under cold water to cool quickly. Drain. Refrigerate. Combine coarsely chopped parsley with olive oil, lemon juice, onion, anchovies, capers, garlic, shallot and salt in food processor. Blend on pulse so you can control the consistency. Transfer to a bowl for serving and stir in finely chopped parsley and basil. Season with pepper to taste. Cover and refrigerate until cold.

When ready to serve, arrange zucchini on cold platter. For appetizers, slice zucchini into sticks and serve salsa in a bowl for dipping. As a side dish/salad, arrange zucchini halves on cold plate and spoon salsa over the top.