Carpaccio of young zucchini

4 servings

35 minutes

Zucchini carpaccio is a light and refreshing dish from Italian cuisine, perfect for summer days. Inspired by classic carpaccio, it uses tender young zucchini sliced thinly instead of meat. A dressing of fresh lemon juice, fragrant zest, and extra virgin olive oil adds brightness and a slight tang to the dish, while sea salt and black pepper enhance its flavor. The finishing touch is fresh parsley leaves that add freshness and elegance. Carpaccio pairs wonderfully with crispy bread and white wine and can be served as an appetizer or light side dish. This dish symbolizes Italian simplicity and love for fresh, natural ingredients, creating a harmony of flavors and textures.

Energy value per serving

• Calories: 275.3
• Proteins: 6.3g
• Fats: 23.8g
• Carbohydrates: 12.9g

Ingredients

• Lemon: 1 pc
• Young zucchini: 4 pc
• Extra virgin olive oil: 0.5 glass
• Sea salt: to taste
• Freshly ground black pepper: to taste
• Parsley leaves: to taste

Cooking steps

1. In a small bowl, mix the juice of 1 lemon, the grated zest of 1 lemon, and olive oil.

   Required ingredients:

   • Lemon: 1 piece
   • Extra virgin olive oil: 0.5 glass

2. Thinly slice the zucchini and transfer to a bowl. Add the dressing and mix well.

   Required ingredients:

   • Young zucchini: 4 pieces

3. Arrange the zucchini on 4 plates or 1 large dish and drizzle with the remaining dressing. Sprinkle with sea salt and freshly ground black pepper. Top with parsley leaves and serve immediately.

   Required ingredients:

   • Sea salt:  to taste
   • Freshly ground black pepper:  to taste
   • Parsley leaves:  to taste