Zucchini Carpaccio

This light simple Zucchini Carpaccio is the perfect Summer side dish to add to your weekly menu.  In Italian cooking Olive Oil is a true staple and provides delicious healthy fats for your diet.  I literally used olive oil in every single dish I cooked while staying in Tuscany, plus it provides a nice subtle flavor to this Carpaccio.

In Italian cuisine Carpaccio is typically very thinly shaved slices of meats like beef or ham.  I really enjoyed this fresh vegetarian version of Carpaccio as an appetizer or side dish option.

Zucchini Carpaccio really could not be simpler to make, literally 5 minutes from shaving the zucchini to table.  With the abundance of fresh organic vegetables in the market while we were in Tuscany I was inspired to make a simple side dish using the gorgeous zucchini we saw by the bushel full.

Paper thin slices of zucchini drizzled with olive oil, lemon juice and seasoned with salt and pepper.  You can’t get much simpler than that and the flavor will profile will amaze you.  To be honest I never have really eaten zucchini raw I always sautéed it or baked it.  By shaving the zucchini into thin slices with a vegetable peeler or mandolin the texture is soft a supple not hard and tough.

Utilize these last fresh batches of summer zucchini by making this Carpaccio as an appetizer or light side dish, you will not be disappointed!

Ingredients:

• 2 medium zucchini, ends cut off and shaved with a vegetable peeler or mandolin
• 1 Tablespoon fresh Lemon juice
• 4 teaspoons extra virgin olive oil
• Sea salt and fresh black pepper to taste
• 1/4 cup shaved Parmesan

Directions:

Shave Zucchini with a vegetable peeler or mandolin.  I personally use a mandoline like this one Mueller Austria Mandoline

Place a layer of zucchini to cover the bottom of a plate or platter.

Season with salt and pepper and drizzle with a little olive oil and lemon juice.

Right before serving, top with shaved Parmesan and serve