Ingredients
3 large Zucchini
2 tsp Lemon Rind (finely grated)
2 tbsp Olive Oil
1/4 cup fresh Mint Leaves (torn)
30g (1/3 cup) Pecorino (shaved)
Garlic Crostini
2 tbsp Olive Oil
1 Garlic Clove (crushed)
1 Baguette (thinly sliced diagonally)
Method
Preheat the oven to 200 degree Celsius.
Take bowl and mix oil and garlic paste in it.
Take baguette slices and brush both sides with the oil mixture.
Put the slices in the oven for 10 minutes. Turn the slices once.
Take out the golden crisp, garlic crostini slices and allow cooling for some time.
Now, take a peeler to thinly slice the Zucchini lengthways. Arrange them on the serving platter.
Sprinkle some lemon rind on zucchini and season it with salt and pepper.
Add some oil and sprinkle with mint and pecorino as well.
Zucchini carpaccio is ready. Serve it hot with the garlic crostini.
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