Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Delicate ribbons with salty cured ham.
Equipment: Vegetable peeler
Measures and names
Ingredients
- 2 courgettes (zucchini), in ribbons
- 8 slices Parma ham or prosciutto
- Rocket (arugula) and salad leaves
- 40 g parmesan, shaved
- 3 tbsp olive oil and lemon (dressing)
- 2 tbsp toasted pine nuts
- Black pepper
Method
- Peel the courgettes into long thin ribbons.
- Whisk the olive oil and lemon juice, then toss with the courgette ribbons and rocket — the lemon lightly softens the courgette, so no cooking is needed.
- Arrange on plates and drape over the Parma ham in loose folds.
- Shave over the parmesan.
- Scatter with toasted pine nuts and finish with black pepper. No salt — the ham and parmesan season it.
Swaps and tips
Use a peeler for thin courgette ribbons. The lemon lightly softens them — no cooking needed.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 5 g | 3 g | 44 g | 533 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
