Recipe Library

Zucchini Carpaccio

Paper thin zucchini slices soak up bright lemon and silky olive oil, their delicate freshness sharpened by salt and pepper. A scattering of peppery arugula and nutty Parmesan shavings adds the final, irresistible contrast.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Zucchini Carpaccio
Total
20 min
Prep
20 min
Serves
4

Nutrition per Serving

Calories
81
Protein
3g
Carbs
5g
Fat
6g
Fiber
2g
Sugar
2g
Sodium
90mg

Ingredients

  • 2 medium zucchini (ends cut off and sliced 1/16th with mandolin)
  • 1/2 lemon
  • 4 tsp extra virgin olive oil
  • kosher salt (to taste and fresh black pepper)
  • 1 cup baby arugula
  • 1/4 cup shaved Parmesan

Instructions

  1. Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice.
  2. Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.
  3. Right before serving, top with fresh arugula, shaved Parmesan and serve.