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

Tomato and carrot soup

GF / F OPTION / SF / V / VG OPTION

On May 20, 2016

Food

Harissa Chicken with Cauliflower Steaks

SERVES 4

On February 17, 2017

Food

Three smoothies for glowing skin and good health

SKIN-GLOW SMOOTHIE

On February 10, 2017
 

Food

Easy Salmon Terrine

Terrines can sometimes be a bit labour-intensive but this one couldn’t be simpler. It makes a great starter if you have a group of friends coming for dinner, and can...

On November 18, 2016

Food

Vanilla and almond cake with rose almond cream and raspberry jam

WHEAT FREE / DAIRY FREE / EGG FREE

On May 16, 2013

Food

Banana and Coconut Bread

There’s nothing quite like remaking an old favourite using new ideas and new ingredients, and this nourishing banana bread wins people over time after time, even though it’s quite different...

On May 6, 2016
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au