Zucchini Carpaccio
4 servings
10 minutes
Zucchini carpaccio is a light and elegant dish of Italian cuisine that embodies the elegance of Mediterranean flavor. It was inspired by traditional meat carpaccio but gained its unique freshness and tenderness from thinly sliced zucchini. The combination of fragrant sauce made from lemon, lime, garlic, and olive oil reveals the natural sweetness of the vegetables, while parmesan and pine nuts add depth to the flavor. This dish is perfect as a light appetizer or side dish, especially in summer when fresh zucchini has the best taste qualities. Zucchini carpaccio will delight health food lovers and adorn any table with its simplicity, elegance, and balanced flavor.
1
Mix the juice and zest of lemon and lime, garlic, and olive oil, season with salt and pepper, and mix again.
- Lime: 1 piece
- Lemon: 1 piece
- Garlic: 1 clove
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
2
Mix the thinly sliced zucchini with this sauce (you can use a cheese knife or a vegetable peeler for slicing, but the most precise slices come from using a chef's mandoline).
- Courgette: 600 g
3
Lay the zucchini in a thin layer on a plate, sprinkle with Parmesan crumbs and pine nuts.
- Courgette: 600 g
- Parmesan (Parmigiano Reggiano): 50 g
- Pine nuts: 20 g
4
Let it marinate a little and serve.
