Zucchini Carpaccio Recipe
This light summer 5-ingredient zucchini salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for two.
2 medium zucchini, ends cut off and sliced 1/16th with mandolin
4 tsp extra virgin olive oil
kosher salt, to taste and fresh black pepper
1 cup baby arugula
1/4 cup shaved Parmesan
Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice.
Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.
Right before serving, top with fresh arugula, shaved Parmesan and serve.
Keywords: Zucchini Carpaccio