Not sure what to do with all those extra zucchini you've harvested from your late summer gardens or gotten from friends willing to give them away en masse? Why not toss them with a fresh herb, lemon juice, fruity olive oil, imported Parmesan and serve over pasta? Healthy, fast and fresh. It pairs nicely with a crisp glass of white wine on a late summer evening.
Because this recipe is so simple, quality ingredients are essential. That means it's time to pull out your fancy, fruity extra virgin olive oil and imported Parmesan cheese.
Also, small zucchini are your best bet here. Save the huge ones for muffins and bread.
