Components
- 1⅓ cups (tea) of cooked or roasted zucchini slices
- 2 sprigs of basil
- 10 sprigs of thyme – lemon
- Three tablespoons of olive oil
- 1/4 cup of pitted green olives
- bits of one Sicilian lemon
- Add salt and ground pepper as desired.
Setup phase
- If the zucchini is cooked, put the slices on a strainer over a bowl and press gently with a spoon to remove excess water — the amount of liquid released depends on how long the zucchini was cooked; the longer it steams (or boils), the softer the slices become and the more moisture they release. If your zucchini was baked, you can skip this step.
- Slice the olives thinly and place them in a bowl. Rinse, dry, and coarsely chop the basil leaves. Rinse, dry, and add the thyme. Mix the herbs with the olives.
- Generously coat the zucchini and combine it with the bowl’s ingredients. Drizzle with olive oil, sprinkle lemon zest, and season with salt and pepper. Stir thoroughly and serve immediately, or store in the refrigerator for up to 5 days if desired.
