Pine Nuts of The Caribbean

Here’s a dish worth walking the plank for: zucchini carpaccio with Parmesan, pine nuts and a balsamic dressing. It’s full of goodness to stave off the threat of scurvy.

Gnocchi Horror Show Cookbook 


1 zucchini (courgette)

¼ cup (25g) grated Parmesan cheese

2 tablespoons pine nuts, toasted

Salt and freshly ground black pepper

For the Balsamic Dressing:

1 tablespoon extra virgin olive oil

1 tablespoon balsamic Vinegar

Serves 2


Trim off the ends of the zucchini (courgette), and then use a knife or mandolin (or a sword) to slice the zucchini lengthwise as thinly as you can. Lay the slices in a single layer on a platter.

To make the dressing, whisk the olive oil and balsamic vinegar together in a small bowl. 

Drizzle the dressing over the slices of zucchini. Season with salt and pepper, and then generously scatter over the Parmesan cheese and pine nuts.

Serve alone as a starter or as a side to grilled fish or chicken.


This recipe is from Gnocchi Horror Show Cookbook by Lachlan Hayman. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.