Zucchini Marinated in Lemon Juice and Garlic

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

If the occasion arises, it's better to add pine nuts to Italian dishes instead of cedar nuts. They come from the same tree, but the nuts are longer and more elegant in shape than those from the Siberian cedar. Plus, the aroma is less resinous.

Ingredients

Courgette - 21.2 oz
Olive Oil - 3 fl oz
Garlic - 4 cloves
Lemon - 1 piece
Chopped Sage Leaves - 2 spoons
Pistachios - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the zucchini using a vegetable peeler, and then slice it into thin long strips with the same peeler or a cheese knife.

Step 2

Arrange the sliced zucchini on a large plate.

Step 3

Squeeze the juice from the lemon and mix it with olive oil, crushed garlic, salt, pepper, and chopped parsley. Generously drizzle the resulting sauce over the zucchini, evenly sprinkle with pine nuts, and let it marinate for a few minutes. Serve with a chilled white wine, such as Soave.