Prepare an elegant zucchini and mozzarella carpaccio, enriched with lemon and orange vinaigrette, chopped almonds, and fresh herbs for a refined touch. Perfect as an appetizer or summer side dish.
We made this recipe on the TV7 Gold show: Two Chats in the Kitchen. You can find the episode where it is prepared on our YouTube channel.
Click here to watch it.
Ingredients
- Three zucchinis;
- Two tablespoons chopped almonds;
- Mozzarella balls;
- Mint and basil leaves;
Vinaigrette
- 4 tablespoons of extra virgin olive oil;
- juice and zest of half a lemon;
- juice and zest of half an orange;
- salt and pepper to taste;
Method
To prepare a delicious zucchini and mozzarella carpaccio, start by slicing the zucchinis very thinly. Arrange the zucchini slices decoratively on a serving platter.
Prepare the vinaigrette by mixing the extra virgin olive oil, the juice and grated zest of half a lemon and half an orange in a bowl. Add salt and pepper to taste and mix the ingredients well until you achieve a smooth consistency.
Pour the vinaigrette over the zucchinis arranged on the plate. Distribute the mozzarella balls, cut in half or quarters depending on their size, over the zucchinis and sprinkle with chopped almonds. Finish the preparation with fresh mint and basil leaves to add freshness and aroma.
Now the zucchini and mozzarella carpaccio is ready to be enjoyed. It is a light yet flavorful dish, perfect to serve as an appetizer or summer side dish.