Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors the zucchini. After the nuts and/or herbs, the garnishes are all optional. Try them in any combination, or play around with others: cracked black pepper, crushed pink peppercorns or crumbled dried chiles. Featured in: Umbria, Italy’s Best Kept Culinary Secret, Is Budding.
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Cuisine: not set
2 medium zucchini
2 garlic cloves thinly sliced
Freshly squeezed juice of 1/2 lemon
2 to 3 tablespoons fruity olive oil
2 tablespoons toasted pine nuts or chopped almonds and/or chopped fresh herbs
1 teaspoon raw honey 1 tablespoon raisins or fresh Parmesan shavings (optional)
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