I love anything simple and easy and on a hot day I especially love a dish that doesn't involve a burner on the stove. This zucchini, arugula, fennel salad is great because it is 100% raw. With a veggie peeler (or sometimes I use a cheese slicer) "ribbon" raw zucchini, cut fennel bulb thinly, add young arugula, dress with a little extra virgin olive oil, lots of lemon, salt and pepper! If you are not bent on keeping the recipe vegan add ribbons (again with the cheese slicer) of parmesan cheese! Quick, easy, cool and absolutely delicious; and light yet satisfying on a hot day!

slice legth wise 1/4in put on cookie sheet sprinkle with parmasan cheese (the real kind) and cracked pepper. Bake at 400*f untill cheese is golden (aprox 15 min) Eat as is or on a fat slice of fresh french bread yum!