Serves 4-6
Ingredients
4 green zucchini
2 white zucchini
4 yellow squash
¼ cup extra virgin olive oil
½ tsp sea salt flakes
1 small garlic clove, crushed
¼ cup lemon juice
65g good quality anchovies in oil, drained
50g finely grated parmesan,
to serve
Lemon wedges, to serve
Method
- Thinly slice zucchini and squash using a mandolin. Place in a large bowl.
- In a small bowl whisk the oil, salt, garlic, and lemon juice. Add to the zucchini and squash; gently toss to coat. Season with pepper.
- Place on a platter. Top with anchovies, parmesan and lemon wedges, to serve.
