Mediterranean style zucchini with lemon juice
“Using shredded zucchini with lemon juice perfectly shows the true taste of the ingredients in spring. It is indeed a refreshing and delicious workday dinner.”
1 red pepper (small)
40 g olives
20 g dried tomatoes (in oil)
50 ml vegetable broth
40 g pine nuts
½ lemon (zest)
½ lime (zest and juice)
1 tablespoon olive oil for frying
Finely chop red pepper, and roughly chop olives and tomatoes. Use a spiral grater to rub the zucchini into filaments.
Add a little olive oil to the pan and fry the zucchini at medium temperature. Add the vegetable broth and continue to fry for 5-7 minutes until the zucchini is soft.
Take another oil-free pan, add pine nuts, bake on medium heat for 2–3 minutes, then add red pepper, tomatoes and olives in oil, and continue to fry for 2–3 minutes.
Add lemon zest, lime zest, and lime juice to a saucepan.
Add zucchini to the pan, season with salt and pepper, add a little olive oil and stir well. Enjoy this refreshing Mediterranean dinner!