Zucchini carpaccio with garlic crostini

Zucchini-carpaccio-with-garlic-crostini

Prepare Time: 0:15 | Cook Time: 0:10 | Difficulty: EASY

We’ve replaced thin shavings of raw beef with delicate slices of zucchini to give this Italian favourite a vegetarian twist.

Ingredients

Garlic crostini

Nutrition

Energy

1080kJ

Fat saturated

3.00g

Fat Total

15.00g

Carbohydrate sugars

g

Carbohydrate Total

24.00g

Dietary Fibre

2.50g

Protein

6.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. To make crostini, preheat oven to 200°C. Combine oil and garlic in a bowl. Place the baguette slices on a large baking tray. Brush both sides of the baguette slices with the oil mixture. Bake, turning halfway through cooking, for 10 minutes or until crisp and golden. Set aside to cool slightly.

  2. Meanwhile, use a peeler to thinly slice the zucchini lengthways. Arrange the zucchini slices on a serving platter.

  3. Sprinkle the zucchini with the lemon rind and season with sea salt and pepper. Drizzle over the oil and sprinkle with the mint and pecorino. Serve with the garlic crostini.


Australian Good Taste – April 2007 , Page 75

Recipe by Chrissy Freer
Photography by Ben Dearnley

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