Description
Delicious zucchini carpaccio topped with cilantro pesto, feta cheese, and pomegranate seeds perfect for a festive gathering.
Ingredients
1 zucchini
1 bunch of cilantro (coriander)
A handful of black olives
A handful of feta cheese
A handful of pomegranate seeds
1 clove of garlic
1 lime
1 lemon
3 tablespoons olive oil
Salt and pepper
Instructions
Bring a pot of water to a boil and blanch the zucchini for 1 to 2 minutes.
Remove the zucchini and rinse it under cold running water.
Slice the zucchini into very thin slices and arrange them on a plate—either follow the recipe photos or get creative and shape them into a Christmas tree!
Finely chop the cilantro, black olives, and garlic by hand or pulse them in a food processor until you get a coarse mash suitable for a pesto.
Stir in the juice of the lime and lemon along with the olive oil.
Mix everything together thoroughly.
Top the zucchini slices with crumbled feta cheese, spoon over the cilantro pesto, and sprinkle pomegranate seeds on top.
Serve at room temperature and enjoy.
Notes
Serve this zucchini carpaccio as a refreshing appetizer for any holiday or dinner party. Adjust salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Blanching, slicing, blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Carbohydrates: 7
- Fiber: 2
- Protein: 4
- Cholesterol: 15