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
- Clean zucchini and trim ends. Using food processor or mandolin, slice zucchini very thin. Overlap slices on a platter.
- In small-size bowl whisk together lemon juice and olive oil, kosher salt, and pepper. Drizzle mixture over zucchini.
- Shave Parmesan cheese over zucchini.
- Pan fry chopped pancetta over a high heat 3 minutes. Drain. Sprinkle on top of zucchini.
- Serve immediately.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 3 Minutes Total Time: 23 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved