Zucchini Carpaccio


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This is a simple recipe from Tuscany.

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Serving Size / Yield

4 servings


  • 2 sm. zucchini
  • 3 Tbs. lemon juice
  • 1/3 C. olive oil
  • salt
  • pepper
  • 2 Tbs. finely chopped mint
  • 2 oz. parmesan cheese, in 1 piece

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Scrub zucchini under cold running water and trim off the ends. In a food processor, cut the zucchini into thin slices. Put the slices in a medium bowl. In a small bowl, whisk the lemon juice, olive oil and salt and pepper to taste until blended. Stir in mint. Drizzle over the zucchini and toss well. Spread the slices out on a shallow platter. With a vegetable peeler, shave the parmesan into thin slices. Scatter the slices over the zucchini. Serve.

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