Zucchini la Ponche

[Guest guest]

Zucchini la Ponche

 

4 small zucchini, each about 4 ounces, rinsed, dried and trimmed

12 thin shavings of Parmigiano-Reggiano cheese

4 teaspoons best-quality balsamic vinegar

1/2 teaspoon fleur de sel salt

freshly ground black pepper

 

With a mandoline or very sharp knife, slice zucchini crosswise into very thin

rounds. Arrange rounds of zucchini, slightly overlapping, on each of 4 dinner

plates. Arrange shavings of cheese over the zucchini. Drizzle with vinegar, then

sprinkle with the fleur de sel and pepper. Let marinate for about 10 minutes

before serving as a first course or a vegetable course.

Makes 4 servings.

Calories 119, Fat 7 g, Carbs 4 g, Sodium 659 mg, Fiber 1 g.

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail