An elegant and refreshing dish that showcases the delicate flavor of thinly sliced zucchini. This vibrant carpaccio is lightly dressed with olive oil and lemon juice, then garnished with shaved Parmesan, toasted pine nuts, and fresh herbs. A perfect appetizer or lightCourse, this recipe is both simple to prepare and visually stunning.
Recipe Description
Recipe Ingredients
* 2 medium zucchini
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* ¼ cup shaved Parmesan cheese
* 2 tablespoons toasted pine nuts
* 1 tablespoon chopped fresh herbs (mint, basil, or parsley)
* Salt and freshly ground black pepper, to taste
Recipe Directions
1. Use a mandoline or vegetable peeler to slice zucchini into very thin ribbons.
2. Arrange zucchini ribbons on a serving platter.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Drizzle dressing over the zucchini.
5. Sprinkle with Parmesan cheese, pine nuts, and herbs.
6. Season with salt and pepper.
7. Serve immediately.
Preparations & Servings
- Yields: 4 servings
- Prep Time: 15 minutes
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