A mille-feuille of grilled zucchini with goat cheese and crispy pancetta


4 medium courgettes
Extra virgin olive oil
Maldon salt
3 garlic cloves
Ground black pepper
½kg of goat cheese in a roll
600g smoked bacon or pancetta


On a hot grill or griddle, brown the zucchini sliced to long strips about half a centimeter thick. Then place them on a baking sheet and bake at 180ºC, for two minutes, just to finish cooking, seasoned with Maldon salt, pepper and a clove of garlic crushed in the mortar with olive oil.


Make layers alternating slices of goat cheese with the zucchini strips. Put it back in the oven for another two minutes, just the time required to partly melt the cheese.


Arrange it on plates, top with two slices of well-crisped pancetta, sprinkle with a little chopped parsley, toasted pine nuts and it’s ready to enjoy.


You can replace the courgette with aubergine or carrot strips and use another variety of cheese for example blue or brie.


Courgette is one of the smoothest-tasting vegetables, easy to digest and with low-calorie content. It keeps its excellent properties in all forms of preparation: soups, grilled or as chips, grated or diced…
Goat cheese is easier to digest than other cheeses due to its low lactose and casein content, it is also very rich in vitamins A and D. The fresh cheese option always contains less fat than the dry or creamy ones.

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