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"The belly rules the mind."--Spanish Proverb

Zucchini with Lemon Recipe

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This recipe for Zucchini with Lemon is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb (1 Kg) small zucchini
20 cherry tomatoes
4 oz (125 g) pine nuts
2 Tbsp fresh basil
2 Tbsp fresh mint
7 Tbsp extra virgin olive oil
2 Tbsp lemon juice
15 black olives
sea salt
freshly ground black pepper
goat cheese
Directions:
Directions:
1. Wash the zucchini. Peel strips from each. Slice thinly, preferably with a mandolin.
2. In a large bowl, combine the lemon juice and the olive oil with the salt, pepper, basil and mint. Add the zucchini and let stand in a cool place for 2 hours, stirring every 30 min.
3. Heat the pine nuts in a frying pan (without oil) until brown.
4. Add the roasted pine nuts to the zucchini, toss gently, and serve. For an entrée, serve with goat cheese.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is a recipe we made in cooking class in Paris.

 

 

 

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