Name: Zucchini Carpaccio
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper; 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline; 1 bunch arugula (1/4 pound), large stems discarded; 1 ounce Parmesan, shaved (1 cup)

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Credit: © William Meppem

Directions

Step 1
In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the zucchini and toss well; let stand for 3 minutes. Arrange the zucchini slices, overlapping them slightly, on a platter. Add the arugula to the bowl and toss with the dressing, then mound on the zucchini. Scatter the Parmesan over the top and serve.

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Zucchini Carpaccio

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Ingredients

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Reviews (1)

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Zucchini Carpaccio

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Zucchini Carpaccio