1 tablespoon olive oil
Lemon juice of 1 lemon
1/4 cup mint leaves
2 Once you peeled as many ribbons as you can from the zucchini, place the ribbons in a bowl and sprinkle with salt. Wait 5-10 minutes while some of its liquid is released. Once liquid is released at the bottom of the bowl, pour it out and lightly squeeze ribbons with a paper towel to blot the liquid.
3 Whisk together lemon juice, olive oil, salt, and pepper
4 Pour mixture over zucchini and toss gently.
5 Add mint leaves and serve
This side dish is so refreshing. Very mojito-esqe!
Zucchini Bites with Mozzarella
recipe via life's ambrosia
2 zucchini cut into 3/4 inch slices, with peel
fresh mozzarella ball
1/3 cup panko bread crumbs
1 egg beaten
1/4 cup grated parmesan
non stick spray
salt 'n' peppa
1 Preheat oven to 400 degrees
2 Using the top of a vegetable peeler, carve out a little bowl for the mozzarella to go in. Make sure not to carve out all the way through the slice.
3 Season the cavity with salt and pepper and a tear off a piece from your mozzarella ball and stick inside.
4 Combine panko bread crumbs with parmesan in a separate bowl
5 Dip each zucchini bite into the beaten egg mixture (both sides)
6 Coat egg'd zucchini bite in bread crumb mixture
7 Place bites on prepared baking sheet, drizzle with olive oil and bake for 15 minutes. Broil tops 3-5 minutes until golden brown.
These came out like little pockets of heaven, crispy on the outside and cheesy and juicy on the inside. Great for parties!