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Ingredients
- 170 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 350 g di scamorza a pezzi (3-4 cm)
- 30 g di pinoli
- 1 spicchio di aglio (opzionale)
- 70 g di basilico fresco, le foglie lavate ed asciugate
- ½ cucchiaino di sale
- 100 g olio extravergine di oliva + q.b.
Terminare la preparazione
- pangrattato q.b.
- 600 di zucchine, a fette nel senso della lunghezza (spessore 0,3 mm)
- Nutrition
- per 1 porzione
- Calories
- 3245.8 kJ / 775.8 kcal
- Protein
- 41.8 g
- Carbohydrates
- 10 g
- Fat
- 63.6 g
- Saturated Fat
- 24.9 g
- Fibre
- 2.2 g
- Sodium
- 1176.8 mg
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