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Home Zucchetti met pit – salade van rauwe courgette

Recipes

There are only a handful of ingredients, it’s ready in no time, but oh wow, what a tasty little dish! In case you didn’t know (I only found out about a year ago or so): you can eat zucchini raw. It’s fresh, easy to digest and full of fibre and minerals. The flavour itself isn’t very strong, which is why it’s nice to pimp the veg a bit with some tasty seasonings.

This dish is perfect as a side, but I also like to have it for lunch.

Recipe

Zucchetti with a kick – raw zucchini salad

A light, refreshing salad of raw zucchini ribbons, also called zucchetti. Perfect as a side dish or a light lunch with pine nuts and Parmesan.

Course	Side dish
Kitchen	Italian
Servings	1

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	15 min

Equipment

Julienne peeler (a kind of vegetable peeler, but with serrated blades, see picture. I bought one for €2,- at Action)
frying pan
plate
bowl

Ingredients

1 zucchini
a handful of pine nuts
juice of 1/2 lemon
half a red chili
1 clove of garlic
a handful of Parmesan
olive oil
salt & pepper

Zucchetti with a kick – raw zucchini salad

1. Grill the pine nuts in a heated frying pan until they’re nicely golden brown. Then transfer them to a plate to cool. Wash the zucchini and slice it into ribbons. Because the zucchini now looks like spaghetti it’s also called zucchetti, from zucchini (the Italian word for courgette) & spaghetti. Sounds delightfully tropical =D

2. Remove the seeds and finely chop the chili. Finely chop the garlic as well and add it together with the chili, the lemon juice, a good glug of olive oil and salt & pepper to the zucchini. Mix everything well. If you let it sit for a little while before eating, all the flavours will soak in nicely =)

Serve the zucchetti with some pine nuts and freshly grated Parmesan. Enjoy!

Cooking mode Prevents your screen from going to sleep

This zucchetti salad is ready in no time and requires almost no cooking. Letting the zucchini rest briefly in the dressing allows all the flavours to develop and makes the salad even tastier.

Serve the salad straight after it’s rested, topped with freshly grated Parmesan and toasted pine nuts. Great as a light lunch or as a side with an Italian meal.

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