Zucchini Slices with Olive Oil



  • 5 large zucchini
  • 3 tablespoons of pesto sauce
  • 1 teaspoon of olive oil
  • 1 pack of peanuts
  • sea ​​salt
  • 1 sprig of fresh mint
for the sauce
  • 3 tomatoes
  • 3 cloves of garlic
  • 2 tablespoons of olive oil
  • 1 teaspoon red chili powder
  • Salt
Roast the pine nuts in a pan without oil until they change color.
Slice the zucchini lengthwise, with the peel, as thin as half a finger. Spread pesto sauce thinned with olive oil on both sides, sprinkle with salt.
Fry the zucchini without melting them on the grill. Place the grilled zucchini slices in layers in a hollow rectangular bowl.
When placing the zucchini, place the pine nuts in the interlayers. Arrange the zucchini so that they are 4-5 inches high.
Lastly, place a large sprig of fresh mint as you see in the photo. Put the zucchini in the refrigerator and leave for 2-3 hours.
Meanwhile, prepare the sauce; For this, melt the olive oil in the pan and cook the diced tomatoes and finely chopped garlic until it turns into a sauce.
Add salt and ground pepper a few minutes before taking it off the stove. Your sauce is ready. Slice the zucchini with a very sharp knife, pour the sauce on it and serve.


 

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