Zucchini Salad with Lemon and Parmesan

Name: Zucchini Salad with Lemon and Parmesan
Prep time: 10 min
Yield: 2
Cuisine: française
Ingredients: 2 thin courgettes; 4 tbsp olive oil; 1/2 lemon; 10 g grated parmesan; 20 g parmesan shavings; 1/2 tbsp pine nuts; A few basil leaves; Salt; Pepper

Hello friends!

Looking for something fresh? A healthy and delicious recipe? And a “quick and easy” one? Stay right here! I’ve got just what you need…

Here is my zucchini, lemon, and parmesan salad.

Zucchini is often that vegetable we cook just to feel good about eating something healthy, to have our share of greens in a meal. But the truth is, we don’t always really cook zucchini, and we don’t always enjoy eating it. It’s time to change that!

With my zucchini, lemon, and parmesan salad, I think I can convince you! This recipe is incredibly simple, and the result is truly delightful! The key for me is to use young, very thin zucchinis with firm flesh. I prefer light green (almost white) or yellow zucchinis.

This zucchini, lemon, and parmesan salad is not only a great side dish for your summer barbecues or fish dishes, but it is also packed with health benefits. Zucchini contains:

Potassium, important for muscles and blood pressure,
Manganese and copper, which help reduce oxidative stress on cells, phosphorus, essential for bones and teeth,
As well as, in smaller amounts, magnesium, iron, and calcium.

That’s a great reason to add it to your plate! Let me know what you think of the dressing made with lemon and parmesan… It’s incredibly refreshing! You can also switch things up by replacing zucchini with cucumber. That will be delicious too.

The necessary utensils:

– A mandoline (I use my De Buyer Viper),
– A good paring knife,
– A citrus press,
– And a small bowl.

That’s all you need!

Now, put on your apron and get ready to make my zucchini, lemon, and parmesan salad…

The recipe, Chef!

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