Grilled courgette carpaccio

Grilled courgette carpaccio

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 233 kcal
, Fat: 21 g
, Carbohydrate: 3 g
, Protein: 8 g
BBQ season is not over yet and what I love most are the side dishes. This courgette carpaccio will steal the show from any crispy, grilled sausage. The pesto (shop-bought or made simply by blitzing a few basil leaves with pine nuts and olive oil) gives the dish a wonderful summery touch and the lemon zest makes it deliciously fresh.

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Courgettes

2 courgettes, in slices
2 tbsp olive oil
salt and pepper to taste

Carpaccio

2 tbsp basil pesto
40 g Parmesan, shaved into strips using a peeler
2 tbsp pine nuts, roasted
20 g rocket
1 organic lemon, use a little grated zest
1 tbsp olive oil
salt and pepper to taste
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How it's done

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Courgettes

In a bowl, mix the courgettes with the oil. Cook on the grill or in a grill pan for approx. 1 min. on each side until golden brown. Season the courgettes, serve on a platter.

Carpaccio

Top the courgettes with the pesto, parmesan, pine nuts, rocket and lemon zest, drizzle with the oil, season.

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