Zucchini mozzarella cheese layered salad
Zucchini is difficult to prepare raw, but by seasoning and grilling it, it becomes much easier to eat. It also looks gorgeous and is perfect as an hors d'oeuvre for a party
How to make it
1
Cut the zucchini diagonally into 5mm thick slices, season with salt and pepper, and bake in olive oil. Once golden brown, remove from the oven and let cool. Slice the mozzarella cheese into 5mm thick slices
2
Roughly chop the cherry tomatoes and mix with the basil
3
Add the zucchini, mozzarella, and 2 in that order, season with salt and pepper, and top with the torn anchovies. To finish, drizzle with olive oil, parsley, and lemon juice, and top with the 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 bufala
- 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
[PR]
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