Zucchini Carpaccio

Name: Zucchini Carpaccio
Yield: 4 persons as starter
Cuisine: European
Ingredients: 4 small zucchini; 75 g mint leaves; 2 tbsp olive oil; 2 tsp fresh lemon juice; ¼ tsp sea salt; 30 g pine nuts; 170 g Grana Padano in pieces; 2 courgette flowers; mint leaves

by Kachen Magazine 29/04/2021

29/04/2021

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Zucchini Carpaccio

Serves: 4 persons as starter

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 small zucchini
75 g mint leaves
2 tbsp olive oil
2 tsp fresh lemon juice
¼ tsp sea salt
30 g pine nuts
170 g Grana Padano in pieces
2 courgette flowers
mint leaves

Instructions

1. Cut the zucchini diagonally into very thin slices and arrange evenly on the plates.

2. Finely chop the mint leaves and sprinkle over the zucchinis.

3. Mix the oil and lemon juice together and drizzle over the carpaccio.

4. Sprinkle with sea salt, pepper and the pine nuts. Leave to stand for 10 minutes.

5. Before serving, sprinkle with mint, add the flowers and sprinkle with Grana Padano.

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