Vida Recetas Editorial
Zucchini carpaccio with homemade pesto is a fresh, light, and flavorful recipe, perfect for a quick dinner or an original appetizer. This preparation, of Italian origin in its classic meat version, is reinvented here with zucchini as the protagonist, becoming a vegetarian option ideal for lovers of this vegetable. Its difficulty is easy and the result, surprising: thin slices of zucchini on a bed of grated tomato, topped with an aromatic pesto made in a mortar with pine nuts, basil, garlic, and Parmesan. The contrast of textures and flavors, between the softness of the zucchini and the intensity of the pesto, makes each bite a delight. Furthermore, it is a versatile recipe: you can add a touch of lemon to the zucchini to give it a citrusy note or adjust the amount of garlic to your taste. If you are looking for an elegant and healthy way to enjoy zucchini, this is your recipe.
Prep
5 min
Cook
10 min
Servings
4
Wash the zucchini and divide it finely. Grate the tomato and add oil and a little salt.
Put the tomato on the bottom of the plate. On top of that, put the zucchini slices (if you like it, you can add a touch of lemon to the zucchini)
Everything in the mortar: Grate the garlic by removing the center. Grate the cheese, Add the pine nuts, basil and virgin olive oil. Work with the mortar until the mash is done.
Put the pesto on the zucchini and also spread some pine nuts on top.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 10 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
