Zucchini Carpaccio
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 medium green and
- 7-10 Tbsp yellow zucchini
- 1 red pepper
- 2 Garlic cloves
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5-6 Tbsp Olive oil
- 25 g Parmesan cheese
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Basil leaves for the
- 7-10 Tbsp Garnish
- 7-10 Tbsp coarse pepper
Directions
- 1
Clean and wash the zucchini and cut or slice into wafer-thin slices. Peppers clean, wash and cut into very small cubes. Peel garlic and chop finely. Mix vinegar, some salt and pepper well, add oil.
- 2
Arrange yellow and green zucchini alternately on plates. Sprinkle with diced peppers and garlic. Drizzle the vinaigrette over the zucchini carpaccio and leave to soak for about 15 minutes. Slice parmesan into fine curls and sprinkle over the carpaccio.
- 3
Garnish with the basil and serve sprinkled with the coarse pepper.
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