Roast the peanuts in a pan without oil until they change color. Slice the zucchini lengthwise, with the peel, as thin as half a finger. Spread pesto sauce thinned with olive oil on both sides, sprinkle with salt.
Fry the zucchini without melting them on the grill. Place the grilled zucchini slices in layers in a hollow rectangular bowl. When placing the zucchini, place the pine nuts in the interlayers. Arrange the zucchini so that they are 4-5 inches high.
Lastly, place a large sprig of fresh mint as you see in the photo. Put the zucchini in the refrigerator and leave for 2-3 hours.
Meanwhile, prepare the sauce; For this, melt the olive oil in the pan and cook the diced tomatoes and finely chopped garlic until it turns into a sauce. Add salt and ground pepper a few minutes before taking it off the stove. Your sauce is ready.
Slice the zucchini with a very sharp knife, pour the sauce on it and serve. Bon Appetit.
5 large zucchini
3 tablespoons of pesto sauce
1 teaspoon of olive oil
1 pack of pine nuts
1 sprig of fresh mint for the sauce
3 cloves of garlic
2 tablespoons of olive oil
1 teaspoon red chili powder Salt