Zucchini mozzarella cheese layered salad
Zucchini is difficult to arrange raw, but by seasoning and baking, it becomes much easier to eat. It also looks sleek and is perfect for party hors d'oeuvres.
How to make it
1
Cut the zucchini diagonally into 5mm thick pieces, salt and pepper, and bake in olive oil. Once browned, remove and let cool. Slice the mozzarella cheese to a thickness of 5mm.
2
Coarsely slurp the fruit tomatoes and mix with basil.
3
Place zucchini, mozzarella, and two in order, add salt and pepper, then toss the anchovy. To finish off, sprinkle olive oil, parsley and lemon juice and top with arugula.
Materials 1 person
-
- zucchini
- 1/2
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Mozzarella Cheese Buffala
- 90g
-
- Fruit tomato
- 1/2 pieces
-
- Sliced basil
- 1 piece
-
- Anchovies
- 1 piece
-
-
Olive oil
finishing
Aldoino extra virgin
- 1/2 tbsp
-
Olive oil
finishing
-
- For minced parsley
- 1/2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- arugula
- 6 sheets
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