Ingredients
- 3 zucchini
- 1/2 cup parmesan reggiano
- 1 tablespoon lemon juice
- 4 tablespoon first press olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoon lemon verbena
Preparation
Baking Directions:
Cut zucchini in half and peel flesh to the seeds, place in a stainless bowl and shave Parmesan in the bowl.
Add lemon, olive oil salt, pepper and verbena.
Toss to incorporate and serve.
