Zucchini with Green Peppercorns, Lemon, and Parmesan (Kathleen Daelemans) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 note |
parmesan, sliced into long curls |
Directions:
1. 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.
2. *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.
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