Zucchini with Parmesan and Pine Nuts
This is a flexible and easy recipe for zucchini. Have time? Then play around and make ribbons out of some of the zucchini and the Parmesan. Can’t be bothered and just need to have something on the table? Slice the zucchini into rounds and break up the Parmesan into chunks.
Zucchini with Parmesan and Pine Nuts
Serves 4 as a first course.
Ingredients:
4 medium zucchini
1 lemon
1 small shallot, thinly sliced
1/4 cup olive oil, plus more as needed
1/4 cup basil leaves, or more to taste
1/2 cup mint leaves, or more to taste
3 tablespoons toasted pine nuts
2 ounces Parmesan cheese
Kosher salt and freshly ground black pepper
Preparation:
1. Slice all of the zucchini into 1/4-inch-thick rounds or slice half into rounds and, using a vegetable peeler, make ribbons of the other half.
2. In a medium bowl, mix half of the zucchini rounds or the zucchini ribbons with a pinch of salt and juice of ½ a lemon. Set aside.
3. In a small bowl, toss shallot with 1 teaspoon lemon juice and lightly season with salt. Set aside.
4. Place a dry pan over medium heat. Once hot, brush the pan with olive oil. Without crowding, sear the remaining zucchini rounds for 1–2 minutes, until lightly browned.
5. Finely chop the herbs and two thin slices of lemon.
6. On each of the four plates, arrange a layer of cooked zucchini and season with salt and pepper. Arrange the raw zucchini on top.
7. Add the shallots to the top layer of the zucchini.
8. Using a vegetable peeler, shave curls of Parmesan over the plate of zucchini. Sprinkle with the pine nuts and the chopped herbs and lemon mixture. Drizzle with olive oil to taste.
Raw zucchini only, mint or basil only, no pine nuts or goat’s cheese instead of Parmesan. Up to you. This is a recipe to play around with. As casual or formal as you please.
