I understand the texture problem people have with zucchini. Or, I understand how the texture of a food can make it either beloved or loathed. Texture is why I hated watermelon for so long. It's largely why I hate jello. And we all know what happens to vegetables--zucchini or otherwise--that are cooked within an inch … Continue reading Zucchini Ribbon Salad with Lemon, Mint and Feta