Ingredients for 2:
- 3 round zucchini
- 2 balls of buffalo mozzarella
- 2 handfuls of organic skinned pumpkin seeds
- Drizzle of Arancio oil
- 4 fresh mint leaves and 2 tips for decoration, salt
Wash and rinse the zucchini, cut them into very thin slices. Grill for a few minutes then turn and grill the other side.
In the meantime toast the pumpkin seeds in a preheated pan until they start to crackle. Remove from the heat.
Place the zucchini slices on a dish, season with Arancio oil, salt and the finely chopped mint leaves.
Add the mozzarella cut into slices.
Recipe by Monica Caldara