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 minAppetizerMussels, winter carrot, butter, onion, leeks, celery, garlic, dry white wine, creme fraiche, Zaanse mustard, parsley,mussels with mustard sauce
-
55 minAppetizercream butter puff pastry, mushroom melange, traditional olive oil, bunch onion, fresh thyme, tap water, bouillon tablet, extra virgin olive oil with truffle flavor, medium sized egg,mushroom broth
-
35 minAppetizersweet pointed pepper, onion, garlic, traditional olive oil, tomato, dried thyme, tuna in water, fresh parsley,stuffed pointed peppers with tuna
-
30 minAppetizersticking potato, smoked salmon, sweet and sour silver onion, parsley, sweet pickle, capers, anchovy fillet, mayonnaise, lemon juice, garlic,potato salad with salmon and caper mayonnaise
Nutrition
250Calories
Sodium13% DV320mg
Fat34% DV22g
Protein14% DV7g
Carbs2% DV5g
Fiber4% DV1g
Loved it