Description
Zucchini Carpaccio is a light and refreshing side dish or appetizer featuring thinly sliced raw zucchini layered with olive oil, lemon juice, Parmesan, herbs, and toasted walnuts. A gourmet, no-cook dish perfect for summer meals.
Ingredients
- 2 small zucchini (firm and slender)
- 1 small garlic clove, peeled
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, Aleppo pepper, or mild chili flakes
- ¼ cup grated Parmesan cheese
- 3 tablespoons roughly chopped toasted walnuts
- 1 tablespoon fresh dill fronds, torn or finely chopped
- 1 tablespoon minced fresh parsley
Instructions
- Trim the ends off the zucchini. Using a mandoline or sharp knife, slice the zucchini into thin rounds or ribbons, about 1/16-inch thick.
- Lightly rub the cut side of the garlic clove across the surface of your serving plate to infuse it with subtle garlic flavor.
- Arrange the zucchini slices in overlapping layers on the prepared plate.
- Drizzle with lemon juice and olive oil. Season with sea salt, black pepper, and a light sprinkle of red pepper flakes or Aleppo pepper.
- Top with grated Parmesan, chopped toasted walnuts, dill, and parsley.
- Serve immediately for best texture and flavor.
Notes
- Use the freshest zucchini possible for best texture and flavor.
- Can be made up to 30 minutes ahead, but serve shortly after assembling.
- Optional: Add a drizzle of honey or balsamic glaze for a sweet touch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
