Zucchini with Mint and Parmesan

Zucchini with Mint and Parmesan

  • 2 zucchini (trimmed olive oil spray)
  • 3 teaspoons red wine vinegar
  • 40 grams shaved parmesan cheese
  • 2 tablespoons small mint leaves freshly ground black pepper (to taste)
  1. Cut the zucchini in half crosswise, then in 1⁄2cm thick slices lengthwise.
  2. Spray a large non-stick frypan with oil and place over medium-high heat. Cook zucchini in batches for 2-3 minutes on each side, until just tender.
  3. Arrange warm zucchini on a serving platter and drizzle with vinegar, sprinkle with parmesan, mint and a grinding of pepper.

Perfect as a side dish or combined with chicken, beef and lamb.

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