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

Eggs Bruschetta

Spice up your breakfast this weekend with this fabulous recipe from Unbeatable.

On June 12, 2015

Food

Dried Cherry & Chocolate Hot Cross Buns

In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible!

On March 18, 2016

Food

Kuih Lapis (Indonesian Layer Cake)

Feeds about 30

On June 6, 2014
 

Food

Easy Weeknight Meals for the Family

Master Chef champion and Head Chef and Nutritionist at My Food Bag , Nadia Lim has just released a new cookbook for tasty, healthy, quick weeknight dinners. Here are four...

On April 24, 2015

Food

Lemon & Blueberry Cheesecake

Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal.

On April 1, 2016

Food

Easter Escape at The Langham Sydney

Easter is around the corner and The Langham Sydney has the perfect Easter Escape:

On April 1, 2014
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au