The side dish of julienned zucchini with lemon and mint has a truly refined and tantalizing taste. You have to try it to believe it.
It is, however, easy to prepare and takes only about fifteen minutes.
I often prepare this side dish both in summer and in winter because it is one of those recipes that helps me satisfy my guests and also takes little time to prepare.
Just the way I like it, as I do not like to overdo it but at the same time I love to present good cuisine and possibly bring some novelty to the table in my own small way.
Whether it’s a side dish, a first course, or a dessert, the important thing is not to always make the same dishes in the same way.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 zucchini (large)
- to taste extra virgin olive oil
- 1/2 lemon
- to taste fine salt
- to taste parsley (fresh)
- to taste mint (preferably fresh)
- to taste hot chili pepper (Also in powder form)
Steps
Wash the zucchini and slice it into julienne using the appropriate peeler. Leave the central part containing the seeds.
Pour a little extra virgin olive oil into a pan and add the zucchini and a little salt. Cover with a lid and cook on low heat for about seven/eight minutes.
Check occasionally during cooking and add a little water if needed.
At the end of cooking, add a bunch of chopped parsley, mint, lemon juice, and a sprinkle of hot chili pepper.
Let it flavor for 1 minute and turn off the heat.
Julienned zucchini with lemon and mint is a special side dish suitable for accompanying any second course of meat, fish, or frittatas. It is even better enjoyed with some good homemade bread.
Place the julienned zucchini on a serving dish and decorate the side with thin lemon slices.
Advice:
Do not prolong the cooking of the julienned zucchini with lemon and mint. Follow the instructions provided.
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