Zucchini carpaccio

Carpaccio vegetariano

Ingredients 4 persons

2-4 small courgettes

4 to 5 tablespoons olive oil

1 clove of garlic

2-3 tablespoons lemon juice

Black pepper and sea salt

6 dried tomatoes in oil

20 fresh basil leaves

🕐 10🔪10✋🏽 👩🏼🍳

1. Thinly slice the courgettes into longer slices.

2. Mix the olive oil with the lemon juice and the garlic. If necessary, chop up some basil and add it to the mixture.

3. Mix the courgettes through the marinade and leave it in the fridge for 10 minutes. Sprinkle with salt and pepper.

4. Puree the dried tomatoes and add some oil.

5. Sprinkle the tomato pesto over the courgettes.

6. Garnish with basil leaves.

👉🏽 Also try marinating the zucchini with pesto to which you have added more oil.

👉🏽 You can also give buffalo mozzarella in sliders with the carpaccio.