Filter
Reset
Sort ByRelevance
Thomas Williams
Roasted zucchini carpaccio
Carpaccio without meat with zucchini, pine nuts, arugula and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
25 minAppetizerfresh thyme, portobello mushrooms, garlic, traditional olive oil, Conference pears, unroasted walnuts, salad croutons natural, Roquefort blue veal cheese 52, rucolasla melange,portobello filled with blueberry cheese
-
40 minAppetizerlemongrass, ginger root, shallot, garlic, poultry feast, Thai fish sauce, lime juice, duck breast fillet, forest outing, fresh coriander, extra virgin olive oil with garlic and chili flavor,clear ginger broth with duck breast
-
20 minAppetizerpurple carrot, vinegar, sugar, tap water, orange, yogurt Greek style, mild olive oil, fresh mint, ensalada mixta, crayfish, shrimps, figs and seeds flatbreads,shrimp salad, crayfish and purple carrots
-
15 minAppetizermeat fond, meat broth tablet, tortellini verdi, oregano, parsley, freshly ground pepper, freshly grated Parmesan cheese,broth with tortellini
Nutrition
250Calories
Sodium13% DV320mg
Fat34% DV22g
Protein14% DV7g
Carbs2% DV5g
Fiber4% DV1g
Loved it