Zucchini at its best is raw, with all their vitamins and minerals, untouched by heat treatment. No rough frying and uniform stewing. Just a fresh, crispy salad with sourness, so healthy! All you need is to marinate the zucchini with a thin ribbon for about half an hour, sprinkle them with parmesan and you have a great light lunch or side dish.
Instructions
- For the marinade: pour lemon juice in a thin stream into the olive oil, whisking. Add garlic, zest, thyme, salt and pepper.
- Cut the zucchini into thin strips using a mandolin (vegetable cutter) or vegetable peeler and place in a large bowl.
- Pour the marinade over the zucchini and mix everything together thoroughly with your hands, trying not to tear the tape. Leave the zucchini in the marinade for 30-45 minutes.
- Arrange the pickled zucchini on plates, sprinkle with parmesan shavings and garnish with leek feathers.
- If you want a more satisfying dish, you can add pieces of baked chicken and cherry tomatoes.
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