Zucchini Salad with Lemon and Thyme Recipe
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.
Servings
4
Cook Time
75minutes
Servings
4
Cook Time
75minutes
Ingredients
Instructions
  1. For the marinade: pour lemon juice in a thin stream into the olive oil, whisking. Add garlic, zest, thyme, salt and pepper.
  2. Cut the zucchini into thin strips using a mandolin (vegetable cutter) or vegetable peeler and place in a large bowl.
  3. 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.
  4. Arrange the pickled zucchini on plates, sprinkle with parmesan shavings and garnish with leek feathers.
  5. If you want a more satisfying dish, you can add pieces of baked chicken and cherry tomatoes.
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