Summery zucchini and lemon salad

Ingredients for 4 servings:

• 4 large zucchini
• 5 tbsp olive oil, high quality
• 1 garlic clove(s)
• 1 tsp thyme, dried or 1 tbsp fresh
• 100 g Parmesan
• Sea salt and pepper
• 1 lemon(s), unsprayed
• Mint leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean, easy to prepare the day before, vegetarian, extremely tasty

Wash the zucchini, trim off the ends, and cut lengthwise into thin, approximately 3-5 mm wide strips. Peel the garlic, press it through a press or finely chop it, and toss it with 4 tablespoons of oil. Season generously with salt and pepper, and stir in the thyme. Place the zucchini slices in a bowl and drizzle with the marinade. Heat 1 tablespoon of oil in a pan. Important: Do not discard the marinade; you will need it for the sauce. Fry the zucchini slices one at a time on both sides over high heat. This goes quite quickly. As soon as the zucchini begins to brown, turn it over and fry the other side as well. Remove the slices and arrange them in a fan shape on a large platter. Alternatively, the zucchini slices can be grilled. Wash the lemon, pat it dry, and grate all the zest. Add the lemon zest to the reserved marinade. Squeeze the lemon and mix the juice with the marinade. Season to taste with salt and pepper, if desired. Drizzle the sauce over the zucchini. Grate the Parmesan cheese or shave it into wafer-thin slices. It looks more decorative on the zucchini slices when shaved. Garnish with mint leaves. This salad can be prepared the day before and is delicious year-round. It’s perfect for buffets, barbecues, or as an interesting alternative to traditional salads.