Zucchini in lemon mustard sauce
2 servings
20 minutes
Zucchini in lemon-mustard sauce is a light and exquisite dish inspired by the sophistication of French cuisine. Tender strips of young zucchini soak up an aromatic sauce that intertwines the refreshing tartness of lemon with the spicy notes of mustard. Dressed with vegetable oil, salt, pepper, and fresh dill, they acquire a rich flavor and special textural softness. After marinating in the fridge, the vegetables become even more intense, creating a perfect balance of freshness and spiciness. This dish is perfect as a light side for meat or fish and can also serve as an independent exquisite salad for a summer dinner. Its elegance and simplicity make it an ideal choice for those who appreciate subtle gastronomic combinations.
1
Slice the young zucchini lengthwise into thin strips (if you don't have a vegetable slicer, you can use a vegetable peeler).
- Courgette: 300 g
2
Combine vegetable oil, lemon juice, mustard, salt, pepper and whisk.
- Vegetable oil: 4 tablespoons
- Lemon: 1 piece
- Mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Dress the zucchini with the prepared sauce, add finely chopped dill, and mix well.
- Dill: to taste
4
Place everything in a glass container (if there is a glass bowl, prepare it directly in there). Cover with plastic wrap and refrigerate for 3 hours.
