Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Carpaccio
Ingredients
- 2 medium zucchini
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon, juiced
- 1 leek, white part only, sliced thinly
- 1/4 pound piece Parmesan
- Fresh mint leaves, for garnish
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