Ingredients portion 6
Zucchini 600 g
Olive oil 100 ml
Garlic 4 cloves
Lemon 1 piece
Chopped parsley 2 tablespoons
Pine nuts 50 g
Salt to taste
Ground black pepper to taste
Cooking instructions 10 minutes
1 Peel the zucchini with a potato peeler and, using the same potato peeler or cheese cutter, cut into thin, long slices.
2 Arrange the slashed zucchini on a large plate.
3 Squeeze the juice from the lemon and mix with the olive oil, minced garlic, salt, pepper and chopped parsley. Pour the sauce liberally over the zucchini, sprinkle evenly over the pine nuts and leave to marinate for a few minutes. Serve with a cold white wine, such as soave.
Recipe tip If the occasion arises, instead of pine nuts in Italian dishes, it is better to add pine nuts. It’s the same cedar, but its nuts are longer and more elegantly shaped than those of Siberian cedar. And the aroma is not as resinous.