Zucchini – Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 zucchini or
- 1 eggplant (s)
- Olive oil for frying
For the dressing:
- olive oil
- Aceto balsamico
- garlic
- salt and pepper
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cut the zucchini or eggplant into 0.5 to 1 cm thick slices. Fry in olive oil, degrease a little on kitchen paper and place on a plate.
- Mix the dressing with olive oil, balsamic vinegar, pressed garlic, salt and pepper. It should be at least 100 ml in total, the composition should already be decided by personal taste.
- Spread the dressing over the vegetables and leave it covered in the fridge for a few hours. Before serving, grate plenty of fresh parmesan on top.
- Serve either as a side dish for grilling, as a starter or as a light, summery main course with a crispy baguette.
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