zucchini fritti salad with lemon, parsley and parmesan
Yield2 - 4servings
¾ pound baby or small zucchini, between ½ - 1 inch in diameter
½ small red onion, thinly sliced
2 – 3 tablespoons brown or white rice flour
3 tablespoons extra-virgin olive oil
½ lemon, cut into wedges
¼ cup pine nuts, roughly chopped
½ cup picked Italian parsley leaves
Parmigiano Reggiano or Grana Padano cheese, for shaving
Slice the zucchini into coins about 1/2-inch wide; put them in a bowl with the onion and toss with enough rice flour to coat evenly.
Heat a 12-inch (preferably non-stick) skillet over medium high heat until hot. Pour in the olive oil and heat until it just begins to shimmer.
Put the zucchini-onion mixture and lemon slices into the pan, cut side down. Season with a generous pinch of salt and cook undisturbed for 2 or 3 minutes, until the zucchini turns dark golden brown on one side.
Flip the zucchini over, either by shaking the pan or with a wooden spatula, to cook the other side. Add the pine nuts to the pan and sprinkle with a little more salt.
Remove from the heat; stir in the parsley. Squeeze the juice from the fried lemons over the salad and serve right away topped with shaved cheese.
Recipe by Familystyle Food at https://familystylefood.com/zucchini-fritti-lemon-and-parmesan-salad/