Cheese and garlic zucchini appetizer with pine nuts
2 servings
40 minutes
Cheese-garlic zucchini appetizer with pine nuts is a true embodiment of Russian cuisine, a harmony of tenderness and spiciness. Young zucchinis fried to a golden crust acquire a soft texture, while the combination of aromatic parmesan, garlic, and mayonnaise creates a rich creamy flavor with a hint of sharpness. The addition of pesto sauce gives the dish subtle notes of fresh herbs, while pine nuts add pleasant crunchiness and nutty sweetness. This appetizer is perfect as an independent dish or as an accompaniment to meat and fish treats. Served hot, it delights with depth of flavor, while in its chilled form it reveals new facets of its tenderness. This recipe is a true pleasure for gourmets who appreciate the balance of richness and sophistication.
1
Slice the zucchini into circles about 7 mm thick. Add salt.
- Young zucchini: 2 pieces
- Salt: to taste
2
Place them in a hot pan with oil.
3
Flip after 3-4 minutes. Fry until golden brown over medium heat.
4
Mix mayonnaise, parmesan, and grated garlic, add chili and ground pepper. Stir.
- Mayonnaise: 3 tablespoons
- Grated Parmesan cheese: 10 tablespoons
- Garlic: 2 pieces
- Ground chili pepper: pinch
- Ground black pepper: pinch
5
Then add the pesto sauce and mix again.
- Pesto: 1 teaspoon
6
Place the zucchini on parchment, brush each with sauce, then lightly sprinkle with cheese and pine nuts. Bake in the oven for 20 minutes at 190 degrees.
- Young zucchini: 2 pieces
- Grated Parmesan cheese: 10 tablespoons
- Pine nuts: 1.5 tablespoon