Zucchini – Carpaccio with Parmesan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ chilli pepper (s), dried
- 80 ml balsamic vinegar
- 2 teaspoons honey
- salt
- 400 g zucchini, boy
- 5 tablespoon olive oil
- 60 g parmesan, in one piece
- Basil, for garnish
Print Recipe
Pin Recipe Instructions
- Crumble the chilli pepper and boil it with the balsamic vinegar and honey in a small saucepan for 2-3 minutes until creamy. Salt.
- Wash and clean the zucchini, cut into fine slices with the cucumber slicer and mix thoroughly with the salt and olive oil.
- Line four plates with zucchini slices. Drizzle with the balsamic sauce. Shave the parmesan over the top. Garnish with basil
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