Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant; transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins. Coarsely chop the hazelnuts.

Step 2    

Arrange the zucchini strips on a platter and sprinkle with the lemon zest and lemon juice. Drizzle with the oil; season with sea salt and pepper. Scatter the hazelnuts over the zucchini and garnish with mint and Parmigiano-Reggiano cheese.

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