Make easy zucchini carpaccio, a low-calorie, gluten-free summer starter with zucchini and Parmesan. Ready in 10 minutes.
Equipment
- mandoline
- sharp knife
Ingredients
- 1 medium zucchini about 100g
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1 tablespoon pine nuts toasted
- 2 tablespoons Parmesan cheese flakes use vegan cheese for dairy-free
- 1 cup arugula or baby spinach sprouts
- Sea salt to taste
- Black pepper to taste
Instructions
Slice the Zucchini: First, wash the zucchini and use a mandoline or sharp knife to slice it into paper-thin rounds (about 1/16-inch thick).
Arrange the Carpaccio: Next, arrange zucchini slices in a single layer on a serving plate, slightly overlapping for an elegant presentation.
Make the Vinaigrette: Then, in a small bowl, whisk olive oil, apple cider vinegar (or lemon juice), a pinch of salt, and pepper until emulsified.
Dress the Dish: Drizzle the vinaigrette evenly over the zucchini slices. Afterward, sprinkle with toasted pine nuts, Parmesan flakes, and arugula or spinach sprouts.
Serve: Serve immediately as a starter, side, or light dinner. Alternatively, chill for 10 minutes for a cooler, refreshing dish.
Store: Finally, store leftovers in an airtight container in the refrigerator for 1 day. However, best enjoyed fresh to maintain texture.
