3 zucchini, sliced thin (use a mandoline and make them thin enough so they curl a bit)
zest and juice from one lemon
olive oil (twice as much as the lemon juice you get)
shredded parmesan cheese
pistachios (about 15 per person)
salt
pepper
Mix the lemon juice, olive oil, and some salt to taste. Put zucchini in a bowl and add some dressing to coat (you won't need to use all of it). Add lemon zest. Add parmesan and toss carefully. You can eyeball the parm - enough to add flavor, not too much to overwhelm. Place on plate/bowl and crack black pepper on top. Add pistachios. Serves Five!
TY BB
zest and juice from one lemon
olive oil (twice as much as the lemon juice you get)
shredded parmesan cheese
pistachios (about 15 per person)
salt
pepper
Mix the lemon juice, olive oil, and some salt to taste. Put zucchini in a bowl and add some dressing to coat (you won't need to use all of it). Add lemon zest. Add parmesan and toss carefully. You can eyeball the parm - enough to add flavor, not too much to overwhelm. Place on plate/bowl and crack black pepper on top. Add pistachios. Serves Five!
TY BB
No comments:
Post a Comment