To make dressing whisk 1/3 cup unseasoned rice vinegar, 4 tsp extra virgin olive oil, 1/2 tsp of salt and 1/4 tsp black pepper in a large bowl until blended. Stir in 2 thinly sliced shallots (I didn't have any shallots so I just used a sweet onion). With swivel blade vegetable peeler, peel each of 4 green zucchini and 4 golden zucchini or yellow crookneck squash lengthwise into 3/4 inch wide strips, stopping at seeded center of each. Discard seeded centers. Add zucchini strips and 1 cup fresh flat leaf parsley leaves to dressing; toss. Let stand until flavors are blended about 5 minutes. Divide mixture among 4 serving bowls. Top evenly with 4 seeded and diced plum tomatoes and 6 TB crumbled low fat goat cheese or blue cheese.
Per serving: (generous 1.5 cups_ 176 calories, 9g total fat, 5g fiber, 9g protein
**I saved the seeded centers and threw them on the grill. Perfect for a grilled veggie sandwich for lunch the following day!
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