Vegetable millefeuille with mozzarella

Kategorie: Starter / Tapas




  1. Wash and slice the zucchini. Place a grill pan on the stove and heat using a high hob setting. Add the oil and zucchini slices and sauté until the zucchini slices are lightly browned. Then season to taste with salt and pepper.
  2. Slice the mozzarella. Wash tomatoes, remove stem and cut in thin slices. Wash, clean, pat the baby spinach dry. Put the sprouts in a colander, rinse and drain. Wash the fresh herbs, pat dry and chop finely. 
  3. Put the pesto and vegetable stock in a bowl and stir.
  4. To serve, place the zucchini slices on the plates, cover with mozzarella and tomato slices, season with salt and pepper and pour some of the pesto sauce over it. Put the spinach and rocket on top and drizzle some of the pesto sauce over it too. Finally, decorate with the sprouts.
  5. Spread the remaining pesto sauce on the plates with a spoon.




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Recipe (for about 4 people):

1 zucchini

10 g clarified butter

1 mozzarella

2 tomatoes

50 g parmesan, shaved

100 g fresh baby spinach

50 g sprouts, to taste

2 Tbsp herbs, to taste


Pepper, freshly ground

1 Tbsp pesto

1 Tbsp vegetable stock


Nutritional information:

Carbohydrates 12 g

Protein 49 g

Fat 56 g


Calories / bread units:

Recipe 769 kcal

Serving 192 kcal

Serving 0.2 BU