1 cup of
arugula½ cup fresh basil leaves, torn
¼ cup toasted pine nuts
1 tbsp. olive oil
2 tsp. lemon juice
Sea Salt
Parmigiano-Reggiano
Halve zucchini lengthwise, and steam for 7 minutes until
soft but not mushy. Lay on paper towels
to drain. When zucchini is cool, cut
into paper thin slices.
Place zucchini slices on a plate and top with arugula. Garnish with basil, pine nuts, olive oil,
lemon juice, salt to taste and Parmigiano-Reggiano.
I cannot wait for our zucchini to be ready in the garden to try this!
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