I feel like lately I’ve been seeing zucchini ribbon salads pop up all over the place. Maybe I’ve just been on the look out for them because they look so simple and tasty. Plus, what better way to use up some of the ubiquitous summer zucchini that is hitting everyone’s gardens about now. I came across a recipe by Alton Brown and it had me at the word “Manchego” – by far one of my favorite cheeses. Toss in some almonds and a mustard vinaigrette…and it’s on like Donkey Kong my friends. My version is a bit of a variation of Alton’s based on what was in the fridge – but it was delicious!

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