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Nutrition: per serving

  • kcal117
  • fat11.4g
  • saturates1.7g
  • carbs1.8g
  • sugars1.7g
  • fibre1.2g
  • protein1.8g
  • salt0.2g
    low
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Method

  • step 1

    Using a vegetable swivel peeler or mandolin, slice the courgettes into long thin ribbons and place in a shallow serving dish. Whisk the lemon juice with the olive oil in a small bowl and season generously.

  • step 2

    Drizzle over the courgette ribbons and leave to marinate for 15 mins before serving.

Recipe from Good Food magazine, August 2005

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A star rating of 4.7 out of 5.3 ratings
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