Pancetta, Zucchini & Parmesan Salad

Pancetta, Zucchini & Parmesan Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pancetta, Zucchini & Parmesan Salad is a beautiful quick side dish that dresses up any meal. It’s so simple, yet full of flavor.

  • 4 Ounces Chopped Pancetta
  • 1 Small Zucchini
  • 1/3 Cup Olive Oil
  • 2 Ounce Piece Parmesan Cheese
  • 3 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  1. Clean zucchini and trim ends. Using food processor or mandolin, slice zucchini very thin. Overlap slices on a platter.
  2. In small-size bowl whisk together lemon juice and olive oil, kosher salt, and pepper. Drizzle mixture over zucchini.
  3. Shave Parmesan cheese over zucchini.
  4. Pan fry chopped pancetta over a high heat 3 minutes. Drain. Sprinkle on top of zucchini.
  5. Serve immediately.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 3 Minutes Total Time: 23 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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