Claire is a passionate and busy woman. She will share with you her tricks to cook quickly awesome tasty and healthy recipes.
Claire doesn’t really like zucchini except when she is preparing it as a Carpaccio, not only because it cooks quickly but also because it is super healthy, tasty and crunchy.
We’ve tried it and loved it. Even if it is a simple recipe, we thought that it was a great way to help people who doesn’t like zucchinis to give it a try. Zucchinis will take the flavors of the dressing incredibly well.
Claire’s Zucchini Carpaccio with Pine nuts
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
- 4 Medium Zucchini
- 100g Pine nuts
- 50g Parmesan cheese
- 2 tablespoons Extra-Virgin Olive oil
- 2 tablespoons Fresh lemon juice
- Salt & Pepper
|Peel off skin of zucchini and use vegetable peeler to peel off slices of zucchini. Place slices in large plate. Add pine nuts, then dressing. |
Using vegetable peeler, shave strips from Parmesan wedge over salad.
Let it marinate for at least 10 minutes.
|Whisk together lemon juice and olive oil. Season to taste with salt and pepper.|