Roasted zucchini carpaccio
Carpaccio without meat with zucchini, pine nuts, arugula and Parmesan cheese.
Preheat the oven to 180 ° C.
Mix the herbs with the oil. Cut the courgettes into thin slices.
Spoon the zucchini with the herb oil.
Divide the slices over a baking sheet covered with parchment paper and bake for about 20 minutes in the center of the preheated oven.
Meanwhile, toast the pine nuts in a pan without butter or oil in 3 min. On medium heat until golden brown. Shake regularly.
Mix the arugula with the rest of the oil.
Divide the zucchini slices over the plates. Divide the pine nuts over it.
Divide the arugula over the middle of the plates and scrape the Parmesan cheese over it.
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