Courgette carpaccio

Total: 20 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / people: 262 kcal
, Fat: 23 g
, Carbohydrate: 3 g
, Protein: 9 g

In this courgette carpaccio recipe, Esther shows you the best way to combine and complement your courgettes.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 yellow courgette *-*
1 courgette, cut lengthwise into slices approx. 2 mm thick


1 organic lemon, grated zest and the juice
4 tbsp olive oil
½ tsp salt
a little pepper

To serve

50 g hazelnuts, coarsely chopped, roasted
60 g Parmesan, shaved into strips using a peeler
2 sprigs peppermint, torn into pieces
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How it's done

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Arrange the courgette slices on plates.


Mix the lemon zest, lemon juice, oil, salt and pepper, drizzle over the courgette slices.

To serve

Sprinkle the nuts, Parmesan shavings and mint over the courgette.

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