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Georgia Grown Zucchini and Parmesan Reggiano Salad With Lemon and Tuscan Olive Oil

Kevin Rathburn
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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.

Recipe Tags

AmericanEasySalads
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