Zucchini Carpaccio
User Reviews
5
Zucchini Carpaccio
Description
Zucchini Carpaccio features very thinly sliced zucchini arranged in layers on a platter. Each layer is seasoned with kosher salt, freshly ground black pepper, a drizzle of extra virgin olive oil, and lemon juice. The layering and marination for at least ten minutes allow flavors to meld and soften the zucchini slightly while preserving its crisp texture.
Right before serving, the dish is topped with baby arugula and shaved Parmesan cheese, adding peppery and creamy notes that complement the fresh, subtly tangy zucchini. The combination creates a refreshing, light dish that offers both texture and balanced flavors.
This raw and chilled preparation makes for an ideal starter or accompaniment to grilled or rich main courses, especially when a bright, vegetable-forward dish is desired. It requires minimal cooking and focuses on fresh ingredient quality.
Ingredients
- 2 zucchini ends cut off and sliced 1/16th with mandolin, medium
- 1/2 lemon
- 4 tsp extra virgin olive oil
- kosher salt (to taste and fresh black pepper)
- 1 cup arugula baby
- 1/4 cup Parmesan Cheese shaved
Instructions
- 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.
- Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.
- Right before serving, top with fresh arugula, shaved Parmesan and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1/2 zucchini, 1/4 cup arugula, 2 tbsp shaved parm | |
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 90mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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