Culture Street

Serves 4
Ingredients
1 tablespoon extra virgin olive oil
4 green zucchini (courgettes), cut into large batons
2 rindless bacon rashers, thinly sliced
20 g (¾ oz) unsalted butter
2 lemon thyme sprigs
50 g (1¾ oz/½ cup) finely grated
Parmesan cheese

Method
Heat a frying pan over medium–high heat. Add the olive oil and zucchini and cook for 4–5 minutes, or until golden in colour, adding the bacon and butter halfway through.
Add the thyme and season with sea salt and freshly ground black pepper. Remove the mixture from the pan and strain.
Transfer to a warm serving dish, sprinkle with the parmesan and serve.

Recipe taken from Salt Grill by Luke Mangan, published by Murdoch Books, RRP $59.99. Out now!

You Might Also Like

Food

Pot-roasted lamb in white wine

This simple one-pot wonder is a different way to roast lamb. While it takes around three hours to slowly cook, you’ll be rewarded with juicy, tender meat with a huge...

On March 28, 2014

Food

Chai Spiced Apple Crumble

Serves 8-10

On May 16, 2014

Food

ZUCCHINI WITH BACON, PARMESAN & LEMON THYME

Serves 4

On September 19, 2013
 

Food

Immunity-Boosting Elixir

IMMUNITY-BOOSTING ELIXIR

On September 29, 2016

Food

Mocha cake with chocolate ganache

There’s no reason to deprive yourself, or those you love, of a chocolate fix when you can make this seriously easy, yet beautifully presented cake. If pomegranates are not in...

On June 2, 2017

Food

Chermoula chicken with harissa & minted yoghurt

Serves 6

On October 24, 2013
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au