When you are short of ideas, zucchini gratinated with parmesan, when you want to add a little effect, zucchini and parmesan tartare, when you want to make it more spectacular, zucchini and parmesan parpadelle... In short, you will have it understood, the list is long.

For the big premiere, the zucchini, parmesan and basil parpadelle version.


For 6 persons

We need....

  • 3 small, firm zucchini
  • 100g fresh grated parmesan (more or less depending on your taste)
  • 1 small bunch of fresh basil
  • Juice and zest of half a lemon
  • A few drops of sherry vinegar
  • Fresh or dried oregano according to your taste
  • 1/2 tsp Sumac
  • Salt and pepper
  • Olive oil with real taste!
  • A few nice olives (or others according to your taste)

Let's go...

1 🍋 Zucchini: We wash them, dry them well and then cut 2 mm strips, no less to have a minimum of mache.

If you like less wide parpadelles, you cut the strips in 2 lengthwise.

We salt them and let them rest for about 20 minutes in a dish so that they drain their water.

2 🍋 The rest is simple, we add the grated parmesan first, and we stir to start creating the creamy mixture which coats the zucchini. Then add the spices, season with vinegar, juice and zest of 1/2 lemon, pepper and olive oil.

Above all, we don't add salt because the parmesan takes care of it!

3🍋 Finally, add a few whole or chopped basil leaves to the preparation (depending on your taste), some nice olives and keep some for dressing.

We don't forget to take care of the training because above all things...we eat with our eyes :)!!!

Enjoy your meal and don’t hesitate to share your photos of this simple but effective ERITA recipe with us !!