About
This quick and easy zucchini dish is rich with salty pancetta, aromatic rosemary and garlic and zesty lemon.
This is a great side to pork, chicken or white fish.
Ingredients
- 1 ¾ ounce pancetta by daniele
- 1 small zucchini
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon rosemary, fresh
- 1 clove garlic
- ½ tablespoon olive oil
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Roughly dice the zucchini into half inch cubes, finely chop the rosemary and crush the garlic. Heat the oil in a skillet over a medium heat and add all the ingredients.
- Pan fry for 6-7 minutes or until the pancetta is cooked through and the zucchini is golden. Serve hot.
Nutrition Facts
- Servings: 2
- Calories: 129.4kcal/541.3kJ (per serving)
- Fat: 11.6g (per serving)
- Carbs: 2.2g (per serving)
- Protein: 4.2g (per serving)