Zucchini Tomato Salad with Pesto

Clean, rinse and roughly slice the zucchini.

Blanch tomatoes, remove skin, core and roughly chop.

Cut melanzani in half, hollow out slightly and blanch until crisp.

Pluck basil, rinse and drain.

Loosely mix zucchini with tomatoes and crab tails.

Place basil, oil, pine nuts, garlic cloves and Parmesan in a container and blend with a hand blender to make a creamy pesto.

Season vigorously with salt and freshly ground pepper.

Serving:

Place one eggplant half on each plate, evenly distribute the zucchini, tomato and shrimp mixture on top and top with pesto.

Serve with fresh or baked baguette.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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