Zucchini carpaccio
This zucchini carpaccio is a deliciously light and colorful dish perfect for a summer barbecue. Grilled slices of zucchini are combined with creamy hummus of tomato and basil, fresh lime zest, tangy arugula and juicy cherry tomatoes. The finishing touch? A generous topping of grated aged Beemster cheese and crunchy hazelnut crunch. Serve this dish as a flavorful appetizer or as a sophisticated vegetarian lunch. Easy to prepare, surprisingly flavorful and full of fresh ingredients – ideal for outdoor cooking with style.
View recipeFOR 4 PERSONS
Time: 20 min
Difficulty: easy
- 2 zucchinis
- 1 container of hummus tomato with basil
- 2 tbsp olive oil
- grater of 1/2 lime
- 40 gr arugula with basil
- 16 small cherry tomatoes
- 4 tbsp. grated aged Beemster cheese
- 4 tbsp hazelnut crunch
1. Preparation
Heat the barbecue to about 200°C. Meanwhile, mix the hummus with the zest of half a lime. Spread nice stripes of hummus over the plates.
2. Grilling
Cut the zucchini into thin slices and brush with olive oil. Grill them on the barbecue for 5 minutes or until they have nice grill marks.
3. Plating and serving
Divide the grilled zucchini slices among the plates prepared with hummus. Top with some arugula and basil. Garnish with wedges of cherry tomato, aged Beemster cheese and hazelnut crunch. Serve immediately.
