Place four large plates on the work table, slice the zucchinis very thinly. Distribute them on the plates in a thin layer covering the entire plate.
Chill for 20 minutes. Peel the garlic clove and cut it into 4. Place the anchovy fillets, yogurt, parmesan, egg yolk, olive oil, and the juice of half a lemon in the blender to make the Caesar dressing.
Season with pepper and mix for 1 minute to obtain a fine sauce.
Cut the tomato into small cubes.
Drizzle a little sauce over the zucchinis.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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