Guest guest Report post Posted September 21, 2007 Zucchini la Ponche 4 small zucchini, each about 4 ounces, rinsed, dried and trimmed 12 thin shavings of Parmigiano-Reggiano cheese 4 teaspoons best-quality balsamic vinegar 1/2 teaspoon fleur de sel salt freshly ground black pepper With a mandoline or very sharp knife, slice zucchini crosswise into very thin rounds. Arrange rounds of zucchini, slightly overlapping, on each of 4 dinner plates. Arrange shavings of cheese over the zucchini. Drizzle with vinegar, then sprinkle with the fleur de sel and pepper. Let marinate for about 10 minutes before serving as a first course or a vegetable course. Makes 4 servings. Calories 119, Fat 7 g, Carbs 4 g, Sodium 659 mg, Fiber 1 g. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Share this post Link to post Share on other sites
