Wednesday, August 11, 2010

Zucchini Ribbons with Lemon and Almonds

Sylvia, a site host in Mount Airy, sends in this delicious-sounding recipe. Enjoy!

2-3 zucchini
1/4 cup slivered almonds
1 T olive oil
1 T fresh lemon juice
sea salt, to taste
shaved parmesan cheese

1. Peel zucchini and then use a vegetable peeler to cut zucchini into ribbons. Put ribbons in a large bowl.
2. Whisk together the olive oil, lemon juice and salt.
3. Add dressing to zucchini and toss to coat. Adjust seasonings if needed.
4. Lightly toast almonds until golden brown. Sprinkle over zucchini.
5. Add shaved parmesan cheese, toss and serve.

No comments:

Post a Comment