Ingredients
Method
- Bring a large saucepan of water to a boil, adding a couple of large pinches of sea salt.
- Meanwhile spriallise the zucchini.
- Add to the pot of boiled water; reduce heat and cook for just 2 minutes. Drain.
- Add the butter, lemon zest and most of the Parmesan cheese.
- Toss gently to combine.
- Serve, sprinkled with Parmesan and a little freshly chopped parsley.
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Can you turn it into vegan recipe,please.Not vegan myself,but, I am lactose intolerant
Hi Cheryl,
To make the recipe vegan, swap out the butter for a margarine and the parmesan cheese for a vegan cheese alternative of your choice.
Thanks !
Enjoyed this dish . Something different for us for the next week, including left overs!