Ingredients

  • 1 ¼ pounds zucchini
  • ½ cup torn mint leaves
  • 1 cup shaved aged pecorino Romano
  • 1 small head fennel, cored and thinly shaved
  • Juice of 1 lemon, plus more as needed
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • Salt and freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      230 calories; 16 grams fat; 6 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 13 grams protein; 34 milligrams cholesterol; 507 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

10 minutes

Dining and Cooking