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Print Recipe
Zucchini Salad with Lemon and Thyme Recipe
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.
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Cut the zucchini into thin strips using a mandolin (vegetable cutter) or peeler and place in a large bowl.
    Cut the zucchini into thin strips using a mandolin (vegetable cutter) or peeler and place in a large bowl.
  3. 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.
    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.
  4. Spread the marinated zucchini on plates, sprinkle with Parmesan shavings and garnish with chives.
    Spread the marinated zucchini on plates, sprinkle with Parmesan shavings and garnish with chives.
  5. If you want a more satisfying dish, you can add pieces of baked chicken and cherry tomatoes.
    If you want a more satisfying dish, you can add pieces of baked chicken and cherry tomatoes.

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