Zucchini Carpaccio

I am savoring summer with this dish. Perfect on its own, as an appetizer or paired with a protein you are sure to enjoy this easy to make dish. 


Zucchini Carpaccio


  • 4 small zucchini, sliced paper thin
  • 1/8 cup extra virgin olive oil
  • 4 tbsp shaved Pecorino
  • 1/8 cup toasted pine nuts
  • 1/2-1 lemon, juiced
  • Freshly ground black pepper (optional)

Arrange the zucchini slices on a large, flat dish. In a small bowl, whisk the olive oil and lemon juice and drizzle it over the zucchini and top with the cheese and pine nuts. season with pepper and serve (Note: Use a mandolin to get thin even zucchini slices.)

How easy and delicious is that?