I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.
- Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
- Whisk the lemon juice with the olive oil in a small bowl and season generously.
- Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.