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zucchini carpaccio
Prep Time30 minutes
Servings: 2
ingredients:
  • 1 zucchini (a small one)
  • 30-40 g arugula
  • 30-40 g shredded Parmesan
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp sweet mustard
  • 1-2 tbsp lemon flavoured oil
  • pepper
  • a clove of garlic (optional)
how to:
  • Optional: Rub the sliced clove of garlic all over the plate for the dish.
  • Pull the arugula to pieces.
  • Mix olive oil, balsamic vinegar & sweet mustard.
  • Mix arugula & dressing in a separate bowl or just scatter the arugula on the plate & drizzle the dressing over the arugula.
  • Cut the zucchini in thin slices - as thin as possible.
  • Add lemon flavoured oil to the zucchini, mix w/o crashing the zucchini slices.
  • Layer the zucchini slices over the arugula.
  • Add a lot of freshly ground pepper.
  • Shred the Parmesan & scatter on top.
  • Serve w/ fresh baguette.
Notes
Store in your fridge until serving, however, not longer than 30 min or so.
Parmesan: You may substitute Parmesan for pecorino.