Zucchini carpaccio with garlic crostini

Weve replaced thin shavings of raw beef with delicate slices of zucchini to give this Italian favourite a vegetarian twist.

Recipe «Zucchini carpaccio with garlic crostini» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 3 large zucchini, 2 tsp finely grated lemon rind, 2 tbsp olive oil, 1/4 cup fresh mint leaves, torn, 30g shaved pecorino , 2 tbsp olive oil, 1 garlic clove, crushed, 1 baguette , thinly sliced diagonally .

Ingredients:

• 3 large zucchini 
• 2 tsp finely grated lemon rind 
• 2 tbsp olive oil 
• 1/4 cup fresh mint leaves, torn 
• 30g shaved pecorino 
• 2 tbsp olive oil 
• 1 garlic clove, crushed 
• 1 baguette , thinly sliced diagonally 

Instructions

1. To make crostini, preheat oven to 200°C. Combine oil and garlic in a bowl. Place the baguette slices on a large baking tray. Brush both sides of the baguette slices with the oil mixture. Bake, turning halfway through cooking, for 10 minutes or until crisp and golden. Set aside to cool slightly.
2. Meanwhile, use a peeler to thinly slice the zucchini lengthways. Arrange the zucchini slices on a serving platter.
3. Sprinkle the zucchini with the lemon rind and season with sea salt and pepper. Drizzle over the oil and sprinkle with the mint and pecorino. Serve with the garlic crostini.