Summer Time Easy Courgette - Zucchini Carpaccio

1. 1

   Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate.

2. 2

   Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.

3. 3

   Pour the both types of oil evenly over the courgettes.

4. 4

   Thinly slice the parmesan into shavings and spread over the courgettes.

5. 5

   Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.

6. 6

   Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.

7. 7

   TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.

8. 8

   When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.