Zucchini Carpaccio with Ricotta and Mint
Temps
15 min
Difficulté
facile
Ingrédients
7
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
310 kcal
par portion
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Etapes
- 1
Slice the zucchini into very thin ribbons using a mandoline or vegetable peeler. Divide between two plates.
6 min
- 2
Drizzle the zucchini ribbons with lemon juice and olive oil. Let marinate for 5 minutes.
5 min
- 3
Dollop ricotta quenelles on top of the zucchini. Sprinkle with pine nuts, fresh mint leaves, and black pepper.
4 min
