Zucchini and Pancetta

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

1. 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.
2. 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)