To prepare this dish, you can use both small zucchini and the traditional larger one. Due to the season and availability, I chose the larger zucchini. It takes the longest to cut it into thin strips. If you have a slicer or other quick cutting device, use it, but don’t be discouraged, cutting with a knife is also not problematic.
Recipe …
PREPARATION: 30 minutesSERVINGS: 1
Ingredients:– 1 small zucchini or half a larger one– juice of half a lemon– 2 tablespoons of olive oil– a flat tablespoon of chopped dill– a teaspoon of marinated chilli pepper or chilli flakes (optional)– 2 tablespoons of crumbled feta cheese– salt and pepper to taste
Preparation …
Step by step:
- Cut the zucchini into very thin slices and place them on a plate.
- Make a sauce from olive oil, lemon juice, salt and pepper and pour it over the zucchini. Sprinkle the whole thing with finely chopped dill and put it in the fridge for 20 minutes to soften the zucchini a bit.
- Take out the carpaccio and add the chilli and crumbled feta cheese.