EatSmarter exclusive recipe

Zucchini Carpacciowith Basil and Ricotta Dumplings

Zucchini Carpaccio - Zucchini Carpaccio - Light, aromatic and meatless:  The vegetable version of an Italian classic
Zucchini Carpaccio - Light, aromatic and meatless: The vegetable version of an Italian classic

(0)

Calories:196 kcal
Difficulty:easy
Preparation:25 min
Ready in:35 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories196 kcal(10%)
Protein9 g(18%)
Fat15 g(19%)
Carbohydrates6 g(2%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

2little green Zucchini (300 grams)
1yellow, small Zucchini (about 150 grams)
3 tablespoonsOlive oil
Salt
Pepper
1 ounceSun-dried tomatoes (from a jar)
1 ouncegreen Olives (pitted)
½ bunchesBasil
6 ouncesRicotta cheese
1dried Chile pepper
1 ouncePine nuts
¼ bunchesArugula (about 20 grams)
Advertisement
Advertisement

Kitchen Utensils

1 Small skillet, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 2 Tablespoons, 1 Wooden spoon, 1 Brush, 1 Mandoline

Directions

Display mode:
1 Rinse zucchini and cut off ends. Cut with the mandoline into 5 mm (approximately 1/4 inch) slices.
2 Place zucchini slices on a baking sheet, brush with a little oil and season with salt and pepper. Bake in preheated oven at 220°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on the middle rack 8 minutes. Remove and let cool.
3 Drain the sun-dried tomatoes. Finely chop the olives. Rinse basil, shake dry, pluck leaves and chop finely. Chop the drained sun-dried tomatoes very finely.
4 Mix tomatoes, olives, basil and ricotta in a bowl with salt, pepper and a little crumbled chile pepper to taste.
5 Toast pine nuts in a dry frying pan. Trim arugula, rinse and spin dry.
6 Place zucchini slices on plate. Scoop portions of the ricotta mixture with 2 moistened tablespoons and add to the zucchini on the plate. Garnish with pine nuts and arugula.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags