This is inspired by a recipe from The River Cafe Cook Book by Ruth Rogers and Rose Gray.
Recipe by Valli Little
Photography by Mark Roper
- 500g green zucchini
- 500g yellow zucchini
- 5 tbs (100ml) extra virgin olive oil
- Juice of 1 small lemon
- 2 tsp grated lemon rind
- 225g baby rocket
- 100g shaved parmesan
All nutrition values are per serve.
- Step 1Trim the ends of the zucchini and slice diagonally into wafer-thin rounds. Place in a bowl.
- Step 2Combine the oil, lemon juice and rind, and season with salt and pepper. Pour mixture over zucchini and leave for 5 minutes. Pile the rocket onto serving plates, then top with the zucchini and finish with the parmesan. Serve as a first course or as an accompaniment to simply grilled meat and fish.