Zucchini Carpaccio

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 4

Zucchini carpaccio allows you to enjoy all the benefits and flavor of this vegetable raw. Moreover, raw zucchini contains much more vitamin C than regular squash. Young zucchini is very tender and juicy, so simply slice them into thin strips with a vegetable peeler and drizzle with a lemon-olive oil dressing. Let marinate for a few minutes and serve with baguette slices, grated with Parmesan cheese. A delicious and light snack to go with drinks and a healthy vegetable side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium zucchini
Juice of half a lemon
3 tbsp. l. olive oil
2 tsp chopped fresh thyme
Parmesan cheese, to grate on top
1 baguette, sliced, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Using a vegetable peeler, slice the zucchini into thin strips. Discard the first piece with green skin. Arrange the slices overlapping on a platter.
In a small jar or bowl, combine lemon juice, olive oil, thyme, salt, and ground black pepper. Cover and stir or shake. Pour the dressing evenly over the zucchini. Let it sit for at least 15 minutes, or up to an hour.