It happens often that we get together with friends and we want to have something other than cheese and ham. I LOVE this zucchini carpaccio; it’s fresh, tasty and doesn’t make you miss the beef carpaccio at all. It’s perfect as a starter or summer appetizer.
This recipe I made because I went to my friend Paloma’s house and she made it for us and I fell in love immediately. She has a chocolate-y blog in Spanish but she also has a really good hand when cooking in general.
After tasting it I knew I had to make my own version for you guys because it’s really too good. There’s still a bit of summer left and it’s perfect for this time of the year.
The zucchini is raw and that’s completely normal because you can perfectly eat it this way. The dressing is the classic one I made for my salad dressings post that I uploaded a while back.
Zucchini Carpaccio
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
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Whisk or use a fork to mix the Dijon mustard, lime, salt and pepper.
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Add the olive oil in a drizzle while mixing constantly
For the carpaccio
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Toast the almonds with olive oil and salt in an oven at 180C for 5-10min or until golden and fragrant. Chop once cold.
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Arrange the zucchini slices on a plate and pour the dressing evenly on top.
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Grate the parmesan cheese or use a potato peeler to make flakes.
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Scatter the basil leaves, parmesan and chopped almonds on top.
