Lukewarm zucchini salad

Ingredients for 4 servings:

• 5 small zucchini, approx. 1 kg
• 5 shallots
• 5 tbsp olive oil
• salt and pepper
• 2 garlic cloves
• 35 g Parmesan, grated
• ½ organic lemon(s), juice
• 1 handful of basil
• 2 spring onions
• 30 g pine nuts

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut the zucchini and shallots into pieces. Marinate in olive oil, salt, and pepper for about 10 minutes. Then spread them out on a baking sheet. Bake in an oven preheated to 200°C (top/bottom heat) for 30 to 45 minutes on the middle rack. In the meantime, tear the basil into small pieces. Finely chop the spring onions. Finely chop the garlic and grate the Parmesan cheese. Roast the pine nuts in a dry pan. After baking, remove the vegetables from the oven, let them cool slightly, and toss them with the garlic, Parmesan cheese, spring onions, and basil. Drizzle with lemon juice and serve. Note: This recipe is designed for 4 servings as an appetizer. It’s also perfect as a side dish for a barbecue or for a buffet, and many other dishes.