Zucchini and mozzarella layered salad
Zucchini can be difficult to use in dishes when raw, but seasoning and grilling it makes it much more palatable. It also looks beautiful, making it perfect as an appetizer for a party
How to make it
1
Slice the zucchini diagonally into 5mm thick pieces, season with salt and pepper, and sauté in olive oil. Once browned, remove and let cool. Slice the mozzarella cheese into 5mm thick pieces
2
Roughly chop the cherry tomatoes and mix them with the basil
3
Place the zucchini, mozzarella cheese, and then the ingredients from step 2 on top, season with salt and pepper, and tear the anchovies into pieces and place on top. To finish, drizzle with olive oil, sprinkle with parsley and lemon juice, and top with arugula
Materials1 person
-
- zucchini
- 1/2 bottle
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
-
olive oil
!
- 2 tablespoons
-
olive oil
-
- Mozzarella cheese buffala
- 90g
-
- Fruit tomatoes
- 1/2 piece
-
- Shredded basil
- 1 sheet
-
- anchovies
- 1 sheet
-
- Recommended
for finishing with olive oil !
- 1/2 tablespoon
- Recommended
for finishing with olive oil
-
- parsley for garnish
- 1/2 tablespoon
-
- lemon juice
- 1 tablespoon
-
- arugula
- 6 sheets
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
Seasonal Recommendations
As the chill of November sets in, shabu-shabu is a classic treat that warms both body and soul.
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
