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Zucchini carpaccio with garlic crostini
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vegetarian twist on classic carpaccio - zucchini slices replace raw beef for a lighter, refreshing version.
Ingredients:
  • 3 large zucchini
  • 72.80 gm olive oil
  • 62.50 ml fresh mint leaves, torn
  • 30g (1/3 cup) shaved pecorino
  • 1 baguette (French breadstick), thinly sliced diagonally
Instructions:
  • Preheat your oven to 200°C. Mix garlic with oil in a bowl. Arrange baguette slices on a baking tray. Coat both sides of slices with the garlic oil. Bake for 10 minutes or until crispy and golden, flipping halfway through. Let them cool slightly before serving.
  • Thinly slice the zucchini lengthwise using a peeler and elegantly arrange the slices on a serving platter.
  • Enhance the zucchini with lemon zest, sea salt, and pepper. Drizzle with oil, sprinkle with fresh mint and grated pecorino cheese. Accompany with garlic crostini for a delicious presentation.

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