Jul 262010
 
Ingredients

2 green and 2 yellow zucchinis (or whatever you have), very thinly sliced lengthways into ribbons
1 teaspoon finely chopped tarragon or other herb (e.g. savoury)
1 tablespoon olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
¼ cup pine nuts
Shaved parmesan cheese to serve (optional)

Method

Lightly toast the pine nuts in a frypan.

Mix together the herbs, olive oil, vinegar and salt and pepper in a jar to make a dressing.

Place the zucchini on a serving platter/bowl and toss with dressing. Leave for 10-15 mins until the zucchini starts to soften.

Sprinkle over with the pine nuts and and parmesan.

Author

Megan Goodman
Donvale

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