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Print Recipe
Carpaccio of Zucchini Recipe
I want to offer you a very tasty snack. Crispy zucchini soaked in juicy tomato juice and spicy cheese. The author of the recipe is the founder of the Belgian chain of organic cafes Le Pain Quotidien Alain Koumon.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. We'll need zucchini and tomatoes. I wrote a large tomato in the ingredients, but at the moment I only had cherry. I took them about 10 pcs. Zucchini will also need half.
    We'll need zucchini and tomatoes.
I wrote a large tomato in the ingredients, but at the moment I only had cherry. I took them about 10 pcs.
Zucchini will also need half.
  2. Slice the zucchini very thinly and place on a platter. Add a little salt.
    Slice the zucchini very thinly and place on a platter.
Add a little salt.
  3. Finely chop the tomato and parsley. Instead of parsley, you can take dill or cilantro. Add salt and pepper to taste. Dry garlic and red pepper, this is my supplement, as well as balsamic.
    Finely chop the tomato and parsley. Instead of parsley, you can take dill or cilantro.
Add salt and pepper to taste.
Dry garlic and red pepper, this is my supplement, as well as balsamic.
  4. Add oil and balsamic vinegar. Mix well to make the juice.
    Add oil and balsamic vinegar. Mix well to make the juice.
  5. Carefully spread the pasta over the zucchini.
    Carefully spread the pasta over the zucchini.
  6. Sprinkle with cheese and let stand and marinate for about 15-20 minutes. Enjoy your meal!
    Sprinkle with cheese and let stand and marinate for about 15-20 minutes.
Enjoy your meal!
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