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5 from 6 votes

Zucchini Carpaccio with Gorgonzola Cream and Basil Pesto Chips

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 5 people

Ingredients

For the carpaccio of the zucchini:

  • 300 g Zucchini
  • 50 ml Olive oil
  • 1 tbsp Lemon juice
  • Salt, pepper, sugar

For the basil pesto:

  • 1 Bd Basil
  • 100 ml Olive oil
  • 50 g Walnuts
  • 2 Pc. Garlic cloves
  • Salt pepper

For the gorgonzola cream:

  • 200 g Gorgonzola
  • 100 g Cream cheese
  • 100 g Yogurt 1.5%
  • Salt, pepper, chilli salt

For the bread chips:

  • 200 g Farmers bread

Instructions

Carpaccio of zucchini:

  • Cut the zucchini into thin slices. Mix olive oil with lemon, salt, pepper and sugar and marinate the zucchini with it.

Basil pesto:

  • For the basil pesto, puree the basil, walnuts and garlic with the olive oil in a blender and spread over the carpaccio, season with salt and pepper.

Gorgonzola cream:

  • For the gorgonzola cream, grind the gorgonzola, cream cheese and yoghurt well with the hand blender so that a fine cream is created. Season to taste with salt, pepper and chilli salt.

Bread Chips:

  • Cut the farmer's bread very thinly and roast it in the oven at 120 degrees for about 10 minutes.

Serving:

  • Then spread the zucchini in a fan shape on the plate, brush with the marinated olive oil and basil pesto. In a separate bowl, serve the gorgonzola cream and decorate with bread chips.

Nutrition

Serving: 100g | Calories: 307kcal | Carbohydrates: 9.4g | Protein: 7.2g | Fat: 26.9g