THE DAIRY KITCHEN
Zucchini with Mint and Parmesan
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
5 MINS
This side is perfect to make when the barbecue is up and running.
Ingredients
2 zucchini, trimmedOlive oil spray
3 teaspoons red wine vinegar
40g shaved parmesan cheese
2 tablespoons small mint leaves
freshly ground black pepper, to taste
Nutrition (per serve)
| Energy (kj) | 310 |
| Sugars (g) | 1.9 |
| Protein (g) | 5 |
| Dietry Fibre (g) | 1.7 |
| Fat Total (g) | 4.7 |
| Sodium (mg) | 146 |
| Saturated (g) | 2.2 |
| Calcium (mg) | 137 |
| Carbohydrates (g) | 2 |
| Iron (mg) | 0.7 |
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.
