Marinated zucchini with parmesan

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 1/4 TEASPOON Vegetable broth (instant)
  • 2 TABLESPOONS White wine vinegar
  • 1 tsp (5 g) Oil
  • 7-10 Tbsp salt, pepper, some sugar
  • 1 small onion
  • 1 (100 g) small bell pepper (red or yellow)
  • 1/2 bunch Chives
  • 1 (approx. 200 g) Courgette
  • 1/2 tsp (2 g) Pine nuts
  • 4 leaves Rocket salad
  • 1 tsp (5 g) planed
  • 7-10 Tbsp Parmesan cheese
  • 1 Ciabatta buns

Directions

  1. 1

    Dissolve the stock in 5 tablespoons of hot water and vinegar. Embezzle oil. Season to taste with salt, pepper and sugar. Peel onion. Clean and wash the peppers. Dice both finely. Wash and chop the chives. Mix everything

  2. 2

    Clean and wash the zucchini and slice or slice them very thinly. Mix with the marinade, cover and let stand for at least 30 minutes

  3. 3

    Roast the seeds without fat. Wash the lettuce leaves and cut into pieces. Serve with zucchini and marinade. Sprinkle with parmesan and seeds. Add the bread roll

  4. 4

    Just 1 teaspoon of Parmesan cheese gives dishes a spicy flavour. Although it contains approx. 32% fat in dry matter, it is suitable for low-fat cuisine, as 1 teaspoon provides only 1.2 g fat

Nutrition Facts

KCAL
350 kcal
CARBS
51 g
FATS
9 g
PROTEINS
13 g

Categories & Tags

Appetizer