This is actually a great summer dish. I could be investigated by the food police for preparing it out of season. Despite the risk however, I do make it throughout the year, because it is good, fresh, light and very very easy. I know my Canadian friend Sandra will agree.
- 1 medium zucchini
- juice of 1/2 lemon
- 3 tablespoon EVO oil
- 3 tablespoon pine nuts (pignoli) or toasted almonds
- 1 garlic clove, crushed in not too small pieces
The zucchini used in this recipe are uncooked. Slice zucchini paper-thin using a cheese slicer or mandolin. Salt lightly and place in a colander taking care not to break the slices. After a while the slices will start loosing some liquid. Dry with kitchen paper and arrange the zucchini in a thin layer on a shallow serving dish. Top the slices with the garlic and nuts. Add the olive oil and lemon juice and let the zucchini marinate, covered and chilled for at least 30 min.
Serves 2-3 as a part of an antipasto misto, mixed appetizer.