Marinated courgettes with lemon and mint
This is a recipe without cooking, nice and fresh for hot days! In June and July you find courgettes in all shapes, colours and sizes, and when prepared fresh from the fields, they are truly fantastic. For this side dish you do not have to boil them, blanch them, nothing! The important thing is to wash them well and slice into thin slices, almost like a carpaccio. Then marinate them in a vinaigrette made with lemon, honey, vinegar and oil. Completing the freshness of this dish is mint, which goes perfectly with courgettes. So for a light, no-cook courgette side dish, this is perfect. Easy, quick, good and no fuss. Just the way we like it!
Ingredients
- 2 courgettes
- 1/2 lemon
- 1 tbsp vinegar
- 5 tbsp il circolo extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 6 mint leaves
- parsley to taste
Method
- Wash the courgettes under running water, then dry them with paper towels and remove the ends.
- Slice the courgettes lengthwise and thinly, like a carpaccio, using a vegetable slicer, knife or food processor.
- Place the slices on a plate and sprinkle with a pinch of salt and pepper.
- Now prepare the marinade: put the filtered lemon juice, vinegar, oil, and finely chopped mint in a bowl and emulsify.
- Pour the resulting emulsion over the courgettes. Top with the parsley and leave to marinate for about 60 minutes before eating.
Tip
- Marinated courgettes with lemon and mint will keep in the fridge for a couple of days.
