Zucchini Carpaccio

I am savoring summer with this dish. Perfect on its own, as an appetizer or paired with a protein you are sure to enjoy this easy to make dish.

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Zucchini Carpaccio


  • 4 small zucchini, sliced paper thin

  • 1/8 cup extra virgin olive oil

  • 4 tbsp shaved Pecorino

  • 1/8 cup toasted pine nuts

  • 1/2-1 lemon, juiced

  • Freshly ground black pepper (optional)


Arrange the zucchini slices on a large, flat dish.In a small bowl. Whisk the olive oil and lemon juice and drizzle it over the zucchini. Top with the cheese and pine nuts. Season with pepper and serve (Note: Use a mandolin to get thin even zucchini slices.)

How easy and delicious is that?


Lauren Courtney

Recipe, FoodLauren UngerHeart