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Zucchini Ribbons with Lemon and Parmesan
Raw zucchini contains more vitamin C than its cooked counterpart, and thinly sliced, it offers an incredibly delicate and delicious flavor. Use a vegetable peeler or the slimmest setting on a mandolin to get paper-thin, uniform slices. This dish is a perfect companion to grilled meats and fish.
2 medium zucchini, sliced paper-thin lengthwise
3 tablespoons freshly grated Parmesan
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 1â„2 tablespoons extra virgin olive oil
Salt and pepper
1. Combine zucchini, Parmesan, lemon juice, zest and oil in a mixing bowl. Gently toss, season with salt and pepper and serve.
Raw zucchini contains more vitamin C than its cooked counterpart, and thinly sliced, it offers an incredibly delicate and delicious flavor. Use a vegetable peeler or the slimmest setting on a mandolin to get paper-thin, uniform slices. This dish is a perfect companion to grilled meats and fish.
2 medium zucchini, sliced paper-thin lengthwise
3 tablespoons freshly grated Parmesan
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 1â„2 tablespoons extra virgin olive oil
Salt and pepper
1. Combine zucchini, Parmesan, lemon juice, zest and oil in a mixing bowl. Gently toss, season with salt and pepper and serve.
