Zucchini Carpaccio

Zucchini Carpaccio

This is a very short post because this summer I am barely cooking. In hot weather I crave light, fresh, cold foods. Nothing could be simpler than slicing zucchini strips and marinating them. I saw a variation of this on Skinnytaste and made my own without arugula...I like arugula, I simply didn't have any and it seemed a bother to go to the grocery store. Perhaps I'll try it with arugula another day.

1 zucchini
shaved parmesan
lemon juice
extra virgin olive oil

I sliced my zucchini vertically with a cheese grater and laid the strips out on a platter.
I think a mandolin or cutting round circles would work fine too.
Then I squeezed lemon juice over the zucchini and drizzled some olive oil on top.
I don't have a fancy shaver for my parmesan, so I just used a regular grater to shave some cheese on top.
Then I put the platter in the refrigerator to marinate and chill for an hour or so.

Delicious! Simple! Fresh! Perfect summer vegetable dish.

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