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Thomas Williams
Roasted zucchini carpaccio
Carpaccio without meat with zucchini, pine nuts, arugula and Parmesan cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Mix the herbs with the oil. Cut the courgettes into thin slices.
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Spoon the zucchini with the herb oil.
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Divide the slices over a baking sheet covered with parchment paper and bake for about 20 minutes in the center of the preheated oven.
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Meanwhile, toast the pine nuts in a pan without butter or oil in 3 min. On medium heat until golden brown. Shake regularly.
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Mix the arugula with the rest of the oil.
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Divide the zucchini slices over the plates. Divide the pine nuts over it.
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Divide the arugula over the middle of the plates and scrape the Parmesan cheese over it.
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Nutrition
250Calories
Sodium13% DV320mg
Fat34% DV22g
Protein14% DV7g
Carbs2% DV5g
Fiber4% DV1g
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