This dish is made with fresh herbs, which bring out the delicate flavour of zucchini. Ula Bilinski, featured in our podcast, created this recipe, as she loves to use fresh, seasonal vegetables.
- 1 kg zucchini, grated
- 1 tsp Himalayan pink salt
- ¼ cup olive oil
- 1 tbsp lemon juice
- ¼ cup chopped fresh basil
- ¼ cup chopped parsley
- 50 g (⅓ cup) pine nuts
- fresh ground pepper
- toasted bread and smoked trout, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Draining time 1 hour
Spread the zucchini on a clean tea towel and sprinkle with salt. Leave to drain for 1 hour. Squeeze out the moisture through the towel.
Heat oil in a frying pan, add the zucchini and cook over medium heat until tender, stirring occasionally. Sprinkle with lemon juice, herbs and pine kernels.
Season to taste and toss gently before serving. Serve with toasted bread and smoked trout (optional).
Photography by Alan Benson