Description
A refreshing and elegant zucchini carpaccio, perfect as a summer starter or part of an antipasti platter, featuring parmesan, toasted nuts, and a hint of balsamic.
Ingredients
Scale
- 2 zucchinis
- 1 tablespoon grated parmesan or vegetarian substitute
- 1 tablespoon toasted pine nuts
- 1 tablespoon toasted pistachios
- 1 small shallot, finely chopped
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Trim and wash the zucchinis. Thinly slice them lengthways using a mandoline or a sharp knife for even slices.
- Steam the zucchini slices or blanch them in boiling water for 1 minute. Immediately refresh them with cold water to stop the cooking process and preserve their color.
- Leave the zucchini to dry in a colander, then pat them dry with kitchen paper to remove any excess moisture.
- Arrange the zucchini slices on a serving platter.
- Sprinkle the grated parmesan, toasted pine nuts, and toasted pistachios evenly over the zucchini.
- Scatter the finely chopped shallot over the top.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper to taste before serving.
Notes
For a vegetarian version, substitute parmesan with a strong cheddar. Prepare the components ahead of time and assemble just before serving. Ensure zucchinis are thoroughly dried to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 5
- Cholesterol: 5