Easy Zucchini Carpaccio

Name: Easy Zucchini Carpaccio
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 1 zucchini; 1 lemon; 2 oz parmesan Cheese; 4 tbsp extra virgin olive oil; 1 salt (to taste); 1 pepper (to taste)

5 from 1 vote

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 everthing 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 nut shell. Easy, simple and delcious! Here is the recipe for zucchini carpaccio, I hope you enjoy it!

Ingredients

4 people

1 zucchini
1 lemon
2 oz parmesan Cheese
4 tbsp extra virgin olive oil
1 salt to taste
1 pepper to taste

Nutritional information

Calories: 196kcalCarbohydrates: 5gProtein: 6gFat: 18gSaturated Fat: 4gCholesterol: 10mgSodium: 232mgPotassium: 178mgFiber: 1gSugar: 2gVitamin A: 209IUVitamin C: 23mgCalcium: 183mgIron: 1mg

Prep Time 2

Cook Time 3

Total Time 5

Servings 4 people

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!