GBC Summer Menu: Starter – Zucchini with melted Lemon-Thyme Butter

Summer Menu

 

Our starter zucchini with melted lemon-thyme butter is the first delicious bite of the GBC summer menu. Feel free to use all those different kinds of zucchini: the dark green ones, the light green ones, patty pan squashes, … Those veggies give you a wonderful chance to work with a bit of color contrast on your plate and they go perfectly with your lemony herb butter. Let’s tickle our taste buds and prepare them for all the other delicacies.

 

SUMMER MENU

APERITIF

Rhubarb Gin Tonic

STARTER

Zucchini with melted Lemon-Thyme Butter

MAIN COURSE

Golden Chicken in an Okra Bed

DESSERT

Grilled Peaches with Thyme Yogurt and Walnuts

 

Summer Menu

Summer Menu

 

INGREDIENTS

prep time 20 min – for 4 people

2 young zucchini

2 oz Butter

8 thyme sprigs

1 small garlic clove

1 lemon

2 oz parmesan

salt

 

PREPARATION

Remove the butter from the refrigerator, cut into cubes of 0.5” x 0.5” and set aside. Wash the lemon under hot water and finely grate a quarter of the lemon peel. Set three sprigs of thyme aside. Remove the leaves from the rest and chop. Dice the garlic and sprinkle with salt. Mix both ingredients with a fork, pressing the salt into the garlic. First stir the soft butter with a spoon until creamy and then mix with the grated lemon peel, thyme and the garlic-salt mixture. Put your lemon-thyme butter in a fireproof bowl. Cut the zucchini into bite-sized pieces (strips, sticks, …) and arrange on four small plates. Cut the parmesan into thin slices, quarter the lemon and arrange both ingredients with the remaining sprigs of thyme on a plate. Melt the lemon-thyme butter on the hot grill. Drizzle the zucchini pieces with a bit of lemon juice. Spread the melted butter over it, mix everything and garnish with parmesan and thyme.

 

Zucchini with melted Lemon-Thyme Butter

07/05/2018
: for 4 people

By:

Ingredients
  • 2 oz Butter
  • 8 thyme sprigs
  • 1 small garlic clove
  • 1 lemon
  • 2 oz parmesan
  • salt
Directions
  • Step 1 Remove the butter from the refrigerator, cut into cubes of 0.5” x 0.5” and set aside.
  • Step 2 Wash the lemon under hot water and finely grate a quarter of the lemon peel. Set three sprigs of thyme aside. Remove the leaves from the rest and chop. Dice the garlic and sprinkle with salt. Mix both ingredients with a fork, pressing the salt into the garlic.
  • Step 3 First stir the soft butter with a spoon until creamy and then mix with the grated lemon peel, thyme and the garlic-salt mixture. Put your lemon-thyme butter in a fireproof bowl.
  • Step 4 Cut the zucchini into bite-sized pieces (strips, sticks, …) and arrange on four small plates. Cut the parmesan into thin slices, quarter the lemon and arrange both ingredients with the remaining sprigs of thyme on a plate.
  • Step 5 Melt the lemon-thyme butter on the hot grill. Drizzle the zucchini pieces with a bit of lemon juice. Spread the melted butter over it, mix everything and garnish with parmesan and thyme.

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