Zucchini Carpaccio
Thinly sliced zucchini carpaccio with basil ricotta pearls as an appetizer or buffet option. Complement your menu with more Mediterranean recipes from Spoonsparrow.
Ingredients
- 300 g small green zucchinis (2 small green zucchinis)
- 150 g small yellow zucchinis (1 small yellow zucchini)
- 3 tbsp olive oil
- Salt
- Pepper
- 30 g marinated sun‑dried tomatoes
- 30 g green olives (pitted)
- 0.5 bunch Basil
- 175 g ricotta
- 1 dried chili pepper
- 20 g pine nuts
- 20 g arugula (0.25 bunch)
Instructions
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1.
Wash the zucchinis and trim the ends. Using a vegetable peeler, slice lengthwise into 5 mm thick rounds.
-
2.
Place zucchini slices on a baking sheet, brush with oil, season with salt and pepper. Bake in a preheated oven at 220 °C (200 °C fan‑forced) on the middle rack for 8 minutes. Remove and let cool.
-
3.
Drain the sun‑dried tomatoes. Finely chop the olives. Wash basil, shake dry, pluck leaves and finely mince. Chop the drained tomatoes very finely.
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4.
Combine tomatoes, olives, basil and ricotta in a bowl; season with salt, pepper and a pinch of crushed chili pepper.
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5.
Toast pine nuts in a dry pan until fragrant. Clean, wash and pat arugula dry.
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6.
Arrange zucchini slices on plates. Using two dampened tablespoons, press ricotta pearls onto the zucchini and place them on the plate. Garnish with pine nuts and arugula.
