Zucchini Pan with Herbs and Fresh Parmesan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 large zucchini
- 4 spring onion (s)
- 2 cloves garlic
- 3 stalks rosemary, fresher
- 1 handful tarragon, fresher
- 2 teaspoons basil, dried
- 5 tablespoon water
- some olive oil or other oil
- 1 dash lemon juice, freshly squeezed
- Parmesan, freshly grated
- Salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into thin evenly slices and the spring onions into thin rings. Pluck the rosemary and tarragon from the stems and place in a small coffee cup. Cut the herbs in the cup with kitchen scissors.
- Heat the oil in a pan and fry the zucchini and spring onions in it. Press the garlic and add. Constantly turning. Add the herbs, season with salt and pepper. The zucchini don`t have to be completely soft. They can be a bit crunchy.
- Arrange everything on plates and drizzle lightly with the lemon juice. Rub fresh parmesan cheese over it.
- This quick, light dish is vegetarian and can be used as a main course or as a side dish e.g., be served with grilled food.
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