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
-
75 minAppetizerstalk of celery, cucumber, frozen garden peas, fresh broad beans, watercress, fresh chives, fresh fresh mint, soft goat cheese, fresh green asparagus, White bread, extra virgin olive oil, lemon, apple cider vinegar, cold water,cool spring soup
-
15 minAppetizervegetable stock, stinging nettle leaves, onions, flour, butter, whipped cream, fresh fresh mint for the garnish, bacon for the garnish,nettle Soup
-
20 minSmall dishsmall zucchini, olive oil, ricotta, oregano, garlic, lemon, parma ham,zucchini cannelloni
-
35 minAppetizerhearty courgettes, lemon, extra virgin olive oil, baby leaves, Galliaham,ham-wrapped zucchini staves
Nutrition
250Calories
Sodium13% DV320mg
Fat34% DV22g
Protein14% DV7g
Carbs2% DV5g
Fiber4% DV1g
Loved it