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zucchini carpaccio
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Zucchini Carpaccio


Course Appetizer, Starter
Difficulty Low
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Lorena Salinas from Cravings Journal

Ingredients

For the dressing

  • 1 lime, squeezed
  • 1/4 tsp Dijon mustard
  • 6 tbsp olive oil
  • salt and pepper

For the carpaccio

  • 1/2 zucchini (around 400g), sliced thinly
  • 30 g almonds + salt and olive oil to toast
  • basil leaves
  • parmesan cheese

Instructions

For the dressing

  1. Whisk or use a fork to mix the Dijon mustard, lime, salt and pepper.

  2. Add the olive oil in a drizzle while mixing constantly

For the carpaccio

  1. Toast the almonds with olive oil and salt in an oven at 180C for 5-10min or until golden and fragrant. Chop once cold.

  2. Arrange the zucchini slices on a plate and pour the dressing evenly on top. 

  3. Grate the parmesan cheese or use a potato peeler to make flakes.

  4. Scatter the basil leaves, parmesan and chopped almonds on top.