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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin. | 2. Pour the both types of oil evenly over the courgettes. Thinly slice the parmesan into shavings and spread over the courgettes. Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper. | 3. Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread. | 4. TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours. | 5. When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
courgette	3 -4			-	-	-	-
parmesan cheese	100			29600.0	3200.0	3200.0	400.0
pine nut	30			27256.5	529.74	554.445	2768.985
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
hazelnut oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
black olive	12		pitted	-	-	-	-
parsley	1/2	bunch		-	-	-	-
pink peppercorn				-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.