Zucchini with Mint and Parmesan
4Serves
EasyDifficulty
10 MINSPreparation
5 MINSCooking
A simple side dish for a weeknight dinner, or entertaining! You'll be amazed at how the humble zucchini is transformed with a flutter of parmesan, mint leaves and vinegar
Ingredients
2 zucchini, trimmed
Olive oil spray
3 teaspoons red wine vinegar
40g shaved parmesan cheese
2 tablespoons small mint leaves
freshly ground black pepper, to taste
Olive oil spray
3 teaspoons red wine vinegar
40g shaved parmesan cheese
2 tablespoons small mint leaves
freshly ground black pepper, to taste
Method
- Cut the zucchini in half crosswise, then in 1/2cm thick slices lengthwise.
- Spray a large non-stick frypan with oil and place over a medium-high heat. Cook zucchini in batches for 2-3 minutes on each side, until just tender.
- Arrange warm zucchini on a serving platter and drizzle with vinegar, sprinkle with parmesan, mint and a grinding of pepper.
Calcium
137
Carbohydrates
2
Energy
310
Fat Total
4.7
Fat Saturated
2.2
Fibre
1.7
Iron
0.7
Protein
5
Sodium
146
Sugar
1.9