Zucchini ribbons with capers and lemon-garlic sauce
4 servings
10 minutes
Zucchini ribbons with capers and lemon-garlic sauce is an exquisite summer recipe embodying the freshness and lightness of Mediterranean cuisine. Thin strips of zucchini soaked in a fragrant sauce of olive oil, lemon juice, and garlic acquire a delicate tang and zest. Capers add a mild salty sharpness, while large shavings of Parmesan give the dish a rich flavor. Arugula completes the composition with a pleasant bitterness, creating a perfect balance of textures and aromas. This salad is excellent as a light standalone dish or as a side to fish and meat. It highlights the natural freshness of vegetables and offers pleasure from simple yet harmoniously combined ingredients. Serve chilled, enjoying each refreshing, vibrant, and slightly spicy bite!
1
Grate zucchini into thin wide noodles using a grater or mandoline. Mix olive oil with crushed garlic, lemon juice and zest, salt, and black pepper. Rinse capers from brine, and grate parmesan into large shavings.
- Courgette: 4 pieces
- Olive oil: 50 ml
- Garlic: 2 cloves
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Capers: 1 tablespoon
- Parmesan (Parmigiano Reggiano): 50 g
2
Mix zucchini ribbons with olive oil and garlic sauce, marinate for five minutes, plate them, and sprinkle with capers, parmesan, and gothic arugula leaves.
- Courgette: 4 pieces
- Olive oil: 50 ml
- Garlic: 2 cloves
- Capers: 1 tablespoon
- Parmesan (Parmigiano Reggiano): 50 g
- Rocket (arugula): 50 g
