Zucchini Carpaccio

2 servings

30 minutes

From Dmitry Shurshakov

Energy value per serving

• Calories: 320.5
• Proteins: 10.7g
• Fats: 23.2g
• Carbohydrates: 17g

Ingredients

• Young zucchini: 1 pc
• Green peas: 100 g
• Lemon juice: 15 ml
• Tahini: 10 g
• Fresh cilantro (coriander): 10 g
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 20 ml
• Pine nuts: 20 g
• Quail egg: 2 pc
• Grated Parmesan cheese: 20 g

Cooking steps

1. Blanch green peas and cilantro.

   Required ingredients:

   • Green peas: 100 g
   • Fresh cilantro (coriander): 10 g

2. In a blender, mix 2/3 of the peas with tahini, olive oil, salt, pepper, and lemon juice.

   Required ingredients:

   • Green peas: 100 g
   • Tahini: 10 g
   • Olive oil: 20 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon juice: 15 ml

3. Grill the zucchini.

   Required ingredients:

   • Young zucchini: 1 piece

4. Place hummus made from green peas on a plate, add boiled quail egg, grate Parmesan cheese, season with salt and pepper, drizzle with lemon juice and olive oil, and add pine nuts.

   Required ingredients:

   • Green peas: 100 g
   • Quail egg: 2 pieces
   • Grated Parmesan cheese: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon juice: 15 ml
   • Olive oil: 20 ml
   • Pine nuts: 20 g