Warmer temps call for lighter sides. Here's an easy and flavorful side dish to add to your rotation that is sure to impress. From our kitchen to yours!
Prep Time: 45 minutes
Cook Time: 0 minutes
Ready In: 1 hour 45 minutes
Serves: 6
Ingredients
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1 pound zucchini, sliced thin with a mandolin or vegetable peeler
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Kosher salt and freshly cracked black pepper, to taste
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1/4 cup extra-virgin olive oil
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Juice and zest of 1/2 lemon
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1/2 cup mixture of fresh herbs: mint, basil, fennel (all chopped)
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1/3 cup toasted pine nuts
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4 cloves garlic, whole, peeled, & crushed
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1/2 cup Pecorino Romano, shaved, for garnish
Method
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“Sweat” zucchini by sprinkling with salt and allowing to drain in a colander for 30 minutes.
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Meanwhile, whisk together olive oil, lemon juice, lemon zest, and all fresh herbs in medium mixing bowl. Add salt and pepper, to taste.
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Pat zucchini dry with clean kitchen towel and arrange neatly at the bottom of a 9”x13” glass casserole dish, flat, letting slices slightly overlap. Pour over just enough lemon herb marinade to cover and sprinkle with pine nuts.
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Start a new layer and repeat same process until zucchini is gone. Place crushed garlic cloves on top.
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Marinate in the fridge for at least 30 minutes, or up to 1 hour. Remove garlic cloves, and garnish with fresh herbs and shaved Pecorino. Enjoy!