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

Moroccan-spiced leg of lamb with roasted fennel

How impressive is a beautifully roasted leg of lamb on the dinner table? And it is even better when cooked with the most tantalising Moroccan spices that flood the kitchen...

On June 10, 2016

Food

Chocolate and Vanilla Protein Balls

Chocolate and Vanilla Protein Balls

On April 28, 2017

Food

FENNEL WITH GOAT’S CURD

Serves 4 as an accompaniment or 2 as a light meal

On March 4, 2016
 

Food

Zucchini, ricotta & pumpkin tarts

Serves 4

On August 8, 2014

Food

Vanilla and almond cake with rose almond cream and raspberry jam

WHEAT FREE / DAIRY FREE / EGG FREE

On May 16, 2013

Food

Baked Lime & Chocolate Tart

If you’re going for citrus as your headliner, it has to be legit. By this, I mean sharp with tons of zest; alive and punchy. Otherwise, why bother? And for...

On December 8, 2017
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au