Zucchini with lemon, thyme and pink peppercorns

by Alice on settembre 15, 2010

Zucchini with lemon, thyme and pink peppercorns


4 small zucchini, cleaned and sliced
the juice of 1 lemon
2 tablespoons rice vinegar
extra virgin olive oil, to taste
whole sea salt, just enough to taste
fresh thyme leaves (cleaned), to taste
pink peppercorns

Makes 2-4 servings.


Put the sliced zucchini in a salad bowl, add the lemon juice, vinegar, olive oil, salt, thyme leaves, peppercorns and toss. Refrigerate for about 5-7 hours, stirring now and then during that time. Serve cold (or cool). You may garnish with some extra thyme sprigs and pink peppercorns.

Posted in: gluten-free,salads,savoury,spring,summer,vegetables

{ 1 comment… read it below or add one }

1 T settembre 17, 2010 alle 04:04

Pink peppercorns!? How cute!!!

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