Recipes

Zucchini Carpaccio

Name: Zucchini Carpaccio
Total time: 15 min
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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By

Jean-Georges Vongerichten

Updated on April 27, 2017

Zucchini Carpaccio — Photo: © William Meppem

Total Time:

15 mins

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)

Directions

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.