Italian Cuisine
Zucchini carpaccio with lemon and parmesan
Zucchini carpaccio is an exquisite and incredibly light Italian appetizer that turns an ordinary seasonal vegetable into a real delicacy. The thinnest, almost transparent slices of zucchini are infused with a vibrant emulsion of olive oil and lemon juice, becoming tender and refreshing. The piquancy of aged Parmesan and the slight bitterness of olive oil create a perfect balance of flavors, highlighting the natural sweetness of the young vegetable. This dish looks spectacular on the table and takes just minutes to prepare, making it the perfect elegant start to a meal on a hot summer day.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 140 kcal
- Protein
- 5 g
- Fat
- 11 g
- Carbs
- 6 g
- Fiber
- 2 g
Step by step
Method
- 01
Slice the zucchini into thin, translucent ribbons using a man…
Slice the zucchini into thin, translucent ribbons using a mandoline or vegetable peeler.
- 02
Arrange the slices on a plate in an overlapping layer
Arrange the slices on a plate in an overlapping layer.
- 03
Whisk the lemon juice, olive oil, salt, and pepper into an em…
Whisk the lemon juice, olive oil, salt, and pepper into an emulsion and drizzle over the zucchini.
- 04
Top with shaved Parmesan cheese and serve immediately
Top with shaved Parmesan cheese and serve immediately.
Dishday
Useful advice
Cooking tip
Use the youngest zucchinis with thin skin for the most tender texture.
How to serve
Serve immediately, as lemon juice softens the zucchini quickly.
