Roasted zucchini carpaccio

Name: roasted zucchini carpaccio
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 6,5 g mix for peppers and zucchini from the oven; 3 el traditional olive oil; 2 zucchini; 40 g pine nuts; 40 g arugula; 50 g Parmesan cheese

Carpaccio without meat with zucchini, pine nuts, arugula and Parmesan cheese.

Ingredients

6,5 g mix for peppers and zucchini from the oven
3 el traditional olive oil
2 zucchini

40 g pine nuts
40 g arugula
50 g Parmesan cheese

Kitchen Stuff

1 baking paper

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.