Zucchini Carpaccio
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound zucchini
- ¼cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Parmesan, shaved, to taste
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Preparation
- Step 1
Peel 1 pound zucchini into ribbons with a vegetable peeler; spread them out on a platter.
- Step 2
Whisk together ¼ cup olive oil and the juice of one lemon.
- Step 3
Drizzle over zucchini ribbons; season with salt and pepper, and scatter shaved Parmesan over the top.
Private Notes
Comments
I've done a very similar recipe only with zucchini sliced into very thin rounds and scattered with pine nuts and mint.
Always seems to come out watery. Season very last minute. Don't let sit too long as salt draws out a lot of water
I make this in a large pot, and when it's ready to serve, I give it a quick toss in a mesh strainer to get rid of the water accumulates.
Very bland and too much olive oil as others have said. Also like others, when I make a variation of this with added herbs, I salt first and drain to remove moisture and soften the zucchini.
So simple and so good. It does get watery as it sits, so plan to make it immediately before serving and don’t save any leftovers for another day. We didn’t have any leftovers so not a problem at our house. :)
My Sardinian neighbors version is slice zucchini vertically with a peeler then salt lightly and let rest for 30 min. Drizzle with evoo and serve. Simple and easy.
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