Recipe by Wade in Indianapolis
From Leo's restaurant in Florence, Italy (thanks to Julie Backus) - and another one of those deceptive Italian recipes that makes you think this would be gross. As with most authentic Italian and French dishes, the quality of the ingredients is critical to success. In other words, get your zucchini from the closest garden when in season (don't bother in winter), splurge on a great olive oil that has some taste, even a good french salt can really make this recipe shine. Also, the thin slicing of the zucchini is also important, so take your time, if you don't have a mandoline to cut them.
Top Review by *~*Elizabeth*~*
Wade, I absolutely LOVE Zucchini. What I liked most about this recipe is t is very simple. But it something easy to do so for a nice light snack. I usually cook Zucchini broiled and add it to my seafood pasta but this was just fantastic. I do not own a mandolin so I had to improvise. But I did get them fairly thin and I would do this recipe again. Made and reciewed for PAC Fall 2009
- 2 medium zucchini
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (fresh)
- 1 leek (white part only, sliced thinly)
- 1⁄4 lb parmesan cheese
Directions See How It's Made
- Cut the zucchini lengthwise with a mandolin very thin.
- Place the zucchini in a bowl with the sliced leeks; season with salt and pepper.
- Drizzle over the olive oil and lemon juice.
- Mix gently.
- At this point you can refrigerate the dish to let the flavors blend.
- When ready to serve, place on serving dish and top with shaved slices of parmesan.