This zucchini carpaccio recipe is the fastest and one of easiest salad's you could ever make! There is only 4 ingredients and it takes less than 5 minutes to make.
I originally got this idea from Alice Waters restaurant in Berkley, Chez Panisse . I had the opportunity to eat there years ago when I lived in the bay area. She was the original farm to table restaurant that thrived on the art of simple cooking.
Great ingredients, cooked to perfection. That is what I tasted when I ate there. The plate wasn't overly complicated but everything on the plate had a purpose and tasted great!
I had the opportunity to meet her briefly, at the santa monica farmers market. She was very nice and agreed to snapping a photo with me. You can see it on my instagram.
That is this recipe in a nutshell. Easy, simple and delicious! Here is the recipe for zucchini carpaccio, I hope you enjoy it!
- 1 zucchini
- 1 lemon
- 2 oz parmesan Cheese
- 4 tbsp extra virgin olive oil
- 1 salt (to taste)
- 1 pepper (to taste)
How to make zucchini carpaccio
Take your zucchini and slice thin on a mandolin. Arrange the zucchini in an even pattern around the plate. Squeeze lemon juice on top of the zucchini. Season the zucchini with salt and pepper. Then finish with olive oil and parmesan cheese. Serve and enjoy!