Marinated courgettes, the perfect vegetable carpaccio for summer!
Marinated courgettes, the perfect vegetable carpaccio for summer!
Discover a super refreshing summer recipe: raw marinated zucchini! They will be absolutely perfect as a starter, as a side dish or even to garnish your toast or your sandwiches for example. To prepare this fresh and delicious dish, use a vegetable peeler (or an adjustable mandoline, if you have one). Once sliced, we simply arrange them in a pretty dish and season them with a special marinade :-) The result? A super fresh, fragrant and slightly tangy vegetarian dish!
Wash the zucchinius and cut them very thinly using a mandolin or a vegetable peeler.
Marinade: Mix the oil, lemon juice and white wine vinegar in a bowl.
Chop the mint leaves and the garlic with a knife. Then add them to the marinade, season with salt and pepper and mix well.
Take a large dish and pour a little marinade in the bottom. Then place zucchini slices, creating a first layer.
Repeat the operation (zucchini layer + marinade) until there are no more ingredients.
Cover the dish with plastic wrap (you can also use an airtight container directly) and let the zucchini rest in the refrigerator for at least 3 hours.
When they have marinated, place the zucchini in a dish or large plate. Season with salt and pepper (if necessary) and serve the zucchinis, decorating them with pink peppercorns and mint leaves. There you go, your zucchini carpaccio is ready!
You tried this recipe ? Mention @petitchef_en and tag #petitchef
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