• 1 big zucchini
  • salt
  • pepper
  • olive oil

For the dressing:

  • 2 tbsp olive oil
  • 2 tbsp capers
  • 1/2 tbsp white vine vinegar
  • 2 tbsp lemon juice
  • 1 clove of garlic, crushed


  • basil leaves, frisch
  • cilantro
  • pomegranate seeds
  • lemon zest
  • 10 g blanched almonds

  1. Preheat the oven to 200ºC top/bottom heat.
  2. Cut the zucchini into rings about 1 cm thick and mix in a bowl with a pinch of salt and pepper and some olive oil.
  3. Place the zucchini slices on a baking sheet lined with baking paper and bake in the preheated oven for about 10-20 minutes. Turn them over halfway through.
  4. While the zucchini is in the oven, mix all the ingredients for the dressing.
  5. Sauté the blanched almonds in a small skillet with a little butter or olive oil for a few minutes until they turn a light brown color.
  6. Arrange the finished zucchini slices on a large platter, overlapping slightly. Generously spread the dressing on top and garnish with toppings. Serve.