Zucchini Carpaccio with Gorgonzola Cream and Basil Pesto Chips

5 from 6 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 307 kcal


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


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.


  • 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.


Serving: 100gCalories: 307kcalCarbohydrates: 9.4gProtein: 7.2gFat: 26.9g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Chicken Soup

Soup with Shrimp Balls and Vegetables À La Legian