This is one of my favorite light and fresh dishes, perfect as a starter or a side. Thinly sliced courgettes are marinated to bring out their natural sweetness, then paired with creamy stracciatella and crunchy toasted pine nuts. A drizzle of olive oil and a pinch of seasoning finishes it off beautifully – simple, flavorful, and elegant.
Ingredients
-
- 1 medium courgette, sliced lengthwise into thin ribbons
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 small garlic clove, minced
- Salt and pepper, to taste
- 50 g stracciatella (or a small burrata)
- 1 tbsp pine nuts, toasted (about 10 g)
- 2 tbsp pesto (about 30 g)
Method
- Slice the courgette lengthwise into thin ribbons using a knife or a mandoline.
- In a bowl, combine the lemon juice, olive oil, minced garlic, salt, and pepper.
- Toss the courgette ribbons in the marinade until well coated. Let them sit for at least 20-30 minutes to absorb the flavors.
- Lightly toast the pine nuts in a dry pan over medium heat until golden and fragrant.
- Arrange the marinated courgettes on a plate, spoon over the stracciatella (or break open a small burrata), drizzle with pesto, and sprinkle with toasted pine nuts.
- Serve immediately and enjoy!
Tips & Variations
- Add a few fresh herbs like mint, basil, or parsley to the marinade for a fresh twist.
- Try toasted almonds, hazelnuts, or pistachios instead of pine nuts for a different crunch.
- Swap classic basil pesto for sun-dried tomato pesto, arugula pesto, or a walnut-based pesto.
- A few roasted cherry tomatoes, olives, or a sprinkle of za’atar can elevate the dish.
