Zucchini Carpaccio
This so easy-to-make zucchini carpaccio is the perfect appetizer for any spring or summer meal.
10 min4 servings
Ingredients
- 2 small to medium zucchinis
- extra virgin olive oil
- Parmesan cheese, shaved (I shaved Grana Padano)
- coarse sea sal
- black pepper, freshly crushed
Instructions
- 1
Shave the zucchinis with a mandolin. If you don't have a mandolin, slice the zucchinis, as thin as possible, with a non serrated knife.
- 2
Arrange the sliced zucchini on 4 plates.
- 3
Drizzle a few drops of olive oil, season with salt, add the cheese in the center of each plate, and season with pepper.
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