Ingredients
- 3 green zucchinis
- 3 yellow zucchinis
- 3 white zucchinis
- 3 tablespoons olive oil
- 1 clove of garlic
- 1 bunch of basil
- 300 g cherry tomatoes
- 50 g of toasted pine nuts
- 50 g of parmesan shavings
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the juice and zest of 1 organic lemon
Preparation
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Preheat the oven to 200°C (gas mark 6-7).
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Wash the zucchini, cut them in half then into slices of about 3 mm.
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Place half of them on a baking sheet, drizzle with 2 tbsp of olive oil, add the unpeeled garlic clove, salt and pepper and bake for 20 minutes, turning halfway through cooking. Leave to cool.
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In a salad bowl, carefully mix the raw zucchini, basil leaves, halved cherry tomatoes and cooled roasted zucchini. Then add the pine nuts and parmesan.
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Make the sauce by mixing the remaining olive oil, the crushed cooked garlic clove, the lemon juice and zest. Enjoy chilled.
