Wash the zucchini, cut off the ends and cut lengthways into thin strips approx. 3 - 5 mm wide. Peel the garlic, press through a press or cut into small pieces and mix with 4 tablespoons of oil, season well with salt and pepper, stir in the thyme.
Put the zucchini slices in a bowl and drizzle with the marinade. Heat 1 tablespoon of oil in the pan. Important: Do not throw away the marinade, it is still needed for the sauce.
Gradually fry the zucchini slices on both sides over high heat. It`s pretty quick. As soon as the zucchini begins to brown, turn and fry on the other side as well. Take out the slices and arrange them in a fan shape on a large plate.
Alternatively, the zucchini slices can also be grilled.
Wash the lemon, pat dry and rub the peel completely. Put the lemon zest into the saved marinade. Squeeze the lemon and mix the juice with the marinade. Season to taste, seasoning with salt and pepper if necessary.
Drizzle the sauce over the zucchini.
Slice the parmesan into wafer-thin slices, alternatively grate. Planed it looks more decorative on the zucchini slices. Decorate with mint leaves.
This salad can also be prepared the day before and is a delicious salad all year round.
It is suitable for a buffet and for grilling or as an interesting alternative to the usual salads.
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