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.
Recipe
- 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.
Quick, easy, and delicious! I remember eating eggplant this way but have never had zucchini as such, and the pine nuts is a new idea, too. I can’t wait to try it–yum!
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Hello and welcome! Did you eat “uncooked” eggplants? Or may be grilled?
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Letizia, you’re so right — this is very good and very simple to make.
By the way, I was visiting family in Alberta last week and prepared your lasagne recipe. They loved it! My younger brother had 3 helpings (of course, thanks to your instruction, I kept the layers very light — no swimming!)
It worked out quite well, despite the fact the cheese was really bad. No real parmesan was available and the mozzarella was some sort of rubbery industrial product.
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Hi Sandra, I was sure you would have don some wonderful lasagne even with the difficulties about ingredients. If on understand a principle than one can adapt to something reasonably good. If you do not find mozzarella, may be you could try a mild local cow’s cheese milk. This is a substitution allowed in most Italian recipes except in pizza. For “allowed” I mean that many people here would use one or another and the taste of the dish would still be considered authentic
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this looks great! never tried zucchini this way
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Hi Kathy, it’ very light and quick to prepare. Just put them aside for an hour or two and they are great!
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