Zucchini Carpaccio with Mushrooms and Parmesan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 min |
| Total Time | 21 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g zucchini, very small and firm
- 100 g mushrooms, fresh
- 1 lemon (s), juice it
- 50 ml water
- 6 tablespoon olive oil, good
- salt and pepper
- 1 pinch (s) sugar
- 50 g parmesan cheese
- some basil leaves
Print Recipe
Pin Recipe Instructions
- Clean the zucchini, slice lengthways with a peeler and blanch in boiling salted water for about 1 minute. Drain the slices on a kitchen towel.
- Cut the mushrooms into wafer-thin slices. Mix the lemon juice with water, olive oil, salt, pepper and sugar.
- Arrange the zucchini and mushrooms on plates like scales and drizzle with the sauce. Use a peeler to slice the parmesan and pour over it. Garnish the carpaccio with a few basil leaves.
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