Time: 30 min.
Complexity: easily
Servings: 4

Vegetable carpaccio of zucchini and yellow squash - a detailed recipe.

Ingredients:

• 1 yellow zucchini, thinly sliced
• 1 zucchini, thinly sliced ​​lengthwise
• 1/2 cup chopped shallots and fresh herbs (parsley, mint)
• Olive oil, for drizzling
• Freshly squeezed lemon juice, for sprinkling
• A little grated Pecorino Romano cheese for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

zucchini, yellow zucchini, lemon juice, parsley, shallots, Pecorino Romano cheese

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Preparation:

Step 1
• Arrange the zucchini slices in a single layer on a serving platter, then the zucchini slices, and sprinkle with chopped herbs. Drizzle with lemon juice and olive oil, and season with salt and pepper. Arrange the remaining vegetable slices in the same order, creating about five layers.
  
  Sprinkle with pecorino cheese on top and let sit for 20 minutes.

Votes: 7