Zucchini zucchini at its best-raw, with all its vitamins and minerals untouched by heat treatment. No rough frying or even stewing. Just a fresh, crunchy salad with sourness, so healthy! All you need is to marinate thin strips of zucchini for about half an hour, sprinkle them with Parmesan and you have a great light lunch or side dish.
Instructions
- For the marinade: pour a thin stream of olive oil into the lemon juice, whisking it with a whisk. Add the garlic, zest, thyme, salt and pepper.
- Cut the zucchini into thin strips using a mandolin (vegetable cutter) or peeler and place in a large bowl.
- Pour the marinade over the zucchini and gently stir everything with your hands, taking care not to break the ribbons. Leave the zucchini in the marinade for 30-45 minutes.
- Spread the marinated zucchini on plates, sprinkle with Parmesan shavings and garnish with chives.
- If you want a more satisfying dish, you can add pieces of baked chicken and cherry tomatoes.
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