Spicy Marinated Raw Zucchini

Thinly slice 4 zucchini (I used a larger, speckled squash-like vegetable from Hollygrove)
Toss with:
2 sliced shallots (or Hollygrove scallions)
2 T. canola oil (pecan oil)
2 T. rice vinegar (Steen's cane vinager)
1 tsp. crushed red pepper (I didn't find a substitute, but I imagine small bits of jalepeno would work)

Season with salt and pepper. Refrigerate for at least 1 hour, but up to 8 hours before serving.

This could be a side dish or a salad on its own. The squash comes out very crisp, crunchy and tasty. It was a little spicy for me (even though I am from New Mexico and can handle very hot), so I would add less pepper, or none at all next time. I think I just don't care for the pepper flakes flavor; I won't use that in the future. I didn't go out and buy any just for this recipe, we happened to have some in the cupboard.

From Real Simple