Recipe courtesy of Kathleen Daelemans
Zucchini with Green Peppercorns, Lemon, and Parmesan
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 63.5 calorie
- Total Fat
- 4.8 grams
- Saturated Fat
- 0.4 grams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 4 grams
- Total: 15 min
- Prep: 15 min
Ingredients
1 lemon, juiced
1 tablespoon extra-virgin olive oil
Coarse grained salt and cracked black pepper
1 teaspoon green peppercorns, drained and smashed
1 zucchini, sliced lengthwise into paper thin slices, see Cook's Note*
Parmesan, sliced into long curls
Directions
- Whisk together the lemon juice, olive oil, salt, pepper, and green peppercorns. Taste and adjust seasonings. Roll each zucchini slice into a coil and place on serving plate. Pour dressing over zucchini. Drop Parmesan shavings over the plate. Serve immediately.
Cook’s Note
To make zucchini ribbons, cut a thin slice off the zucchini, discard. Place zucchini cut side down on a cutting board so it doesn't roll. Drag a sharp carrot peeler across the zucchini, pressing down hard as if you were peeling a carrot. You will get nice long ribbons and if you don't so what! The dressing is delicious and presentation doesn't always matter! Do the best you can and move on.