Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Carpaccio Salad with Parmesan Basil and Walnuts Recipe
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 1 pound zucchini (about 2 medium), sliced into 1/16th-inch disks on a mandoline
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 1/2 cup chopped walnuts, toasted if desired
- 3 tablespoons finely sliced fresh basil leaves
Instructions
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