one medium size zucchini
2 oz of freshly grated parmesan
half of lemon (juiced)
1 teaspoon of fresh mint and fresh basil all mixed and finely chopped
3 teaspoon of olive oil
splash of white balsamic vinegar
1/3 teaspoon of dijon mustard
1/2 teaspoon of finely chopped shallots
1/3 teaspoon of dried chili flakes
Cut zucchini in 1/3 of inch slices (not too thin, not to thick)
Heat up one teaspoon of olive oil in a non stick pan and once hot add sliced zucchini and sear them on both sides till charred, set aside and let chill.
Put on paper so excess oil drains from zucchini slices!
In a blender mix lemon juice, olive oil, balsamic, mustard, shallots, chili and fresh herbs. Blend everything together.
Set zucchini on a plate (make a nice presentation) either slices in the row or in a circle and drizzle with dressing. Sprinkle with parmesan cheese! Sometimes I make a circle out of the zucchini and instead of the parmesan I put fresh burrata cheese in the middle and even prosciutto di Parma to create totally different starter!
Bon Appetite Chef Kamil
Kamil Majer Executive Chef / Owner
Blu Jam Cafe