Summer Time Easy Courgette - Zucchini Carpaccio

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 -4 small hard courgettes (zucchini)
• 100 g parmesan cheese, fresh shavings
• 30 g pine nuts
• 2 tablespoons olive oil (or 2 tablespoons of hazelnut or walnut oil)
• 1 tablespoon hazelnut oil (or walnut oil)
• 12 pitted black olives
• 1/2 bunch fresh parsley
• pink peppercorns
• salt and pepper, to taste

Recipe

• 1 wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.
• 2 pour the both types of oil evenly over the courgettes. thinly slice the parmesan into shavings and spread over the courgettes. sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.
• 3 wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.
• 4 tip: the same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.
• 5 when it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.