Marinated zucchini with shrimps and mozzarella Unagrande
4 servings
20 minutes
Marinated zucchini with shrimp and Unagrande mozzarella is a harmony of freshness and sophistication. This recipe draws inspiration from European cuisine, combining simplicity of ingredients with refined taste. Tender strips of zucchini soaked in the aroma of wine vinegar and olive oil serve as the perfect base for juicy tiger shrimp. Sun-dried tomatoes add zest, while soft Unagrande mozzarella gives the dish a creamy texture. Fresh mint leaves complete the composition with a light refreshing accent. This dish is perfect as a light appetizer for a summer dinner or an elegant presentation on a festive table. The combination of fresh and marinated ingredients makes it a true gastronomic delight.
1
Slice the zucchini into thin slices using a special grater or vegetable peeler. Pour in white wine vinegar, olive oil, season with salt and pepper, and gently mix. Let it marinate for 3-4 minutes.
- Courgette: 2 pieces
- Wine vinegar: 5 tablespoon
- Olive oil: 5 tablespoon
2
Cut or tear the Unagrande mozzarella into small pieces with a fork. Dice the sun-dried tomatoes into small cubes.
- Mozzarella cheese: 250 g
- Sun-dried tomatoes: 50 g
3
Arrange the zucchini on plates, add shrimp, pieces of mozzarella, sun-dried tomatoes, sprinkle everything with mint leaves, and serve at the table.
- Courgette: 2 pieces
- Tiger prawns: 200 g
- Mozzarella cheese: 250 g
- Sun-dried tomatoes: 50 g
- Fresh mint: 4 stems
