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Le Chaudron recipe
Carpaccio de courgettes au parmesan
Zucchini carpaccio with parmesan
⏱ 15 minServes 4Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3firm zucchini
40 g (1½ oz)parmesan shavings
3 tbspolive oil
1lemon
30 g (1 oz)pine nuts
a few mint leaves
1 pinchpepper
- 3 firm zucchini
- 40 g (1½ oz) parmesan shavings
- 3 tbsp olive oil
- 1 lemon
- 30 g (1 oz) pine nuts
- a few mint leaves
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the zucchini and slice lengthwise into very thin strips on the mandoline.
- Arrange the strips in a rosette on a large platter, slightly overlapping.
- Toast the pine nuts in a hot dry skillet for a few minutes, watching so they don't burn.
- Make the dressing with the olive oil, lemon juice, salt and a little freshly ground pepper.
- Drizzle the dressing over the zucchini and scatter the parmesan shavings over the top.
- Sprinkle with the toasted pine nuts and shredded mint, and let marinate 10 min before serving cold.
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