Lemony Zucchini Ribbons With Cannellini Beans
A great summery side dish served at room temperature.
Steps
Slice the zucchini lengthways with a vegetable peeler to make ribbons.
Bring a medium saucepan of water to the boil and cook the strips for 1 minute drain and place in a bowl.
Grate over the zest of half the lemon and squeeze over the juice of the whole lemon.
Add the cannellini beans with the chives and parsley and season with salt and pepper.
Pour over the oil and mix well.
Serve at room temperature.
Ingredients
zucchini, lemon, cannellini beans, chives, flat leaf parsley, salt and pepper, extra virgin olive oil