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Zucchini carpaccio with tomato and mozzarella salad and pine nuts

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Ingredients for 2 servings:

  • ½ small zucchini
  • some oil for frying
  • 1 tomato(s)
  • ½ ball of mozzarella
  • 2 tbsp pine nuts, roasted
  • 2 tbsp Balsamic vinegar di Modena
  • 2 tbsp olive oil
  • e.g. salt and pepper
  • 2 tbsp herbs (basil, chives, parsley), e.g. chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the zucchini into thin slices and fry in a little oil. Roast the pine nuts in a dry pan. Wash the tomatoes, remove the stems, and dice the tomatoes. Dice the mozzarella as well. Mix the dressing together and season to taste. Layer the zucchini fan-shaped on a plate or platter. Mix the mozzarella with the diced tomatoes and sprinkle on top. Sprinkle with the pine nuts and the dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Zucchini carpaccio with tomato and mozzarella salad and pine nuts